10 inch sponge cake
2 cups very sour cream
20 ounces drained, crushed pineapple
3 1/2 ounces flaked coconut
1/4 cup packed brown sugar
11 ounces drained mandarin orange sections

Cut cake crosswise into three layers. Combine sour cream, crushed pineapple, coconut flakes and brown sugar. Place the bottom layer of cake on serving platter; top with 1/3 of the pineapple mixture. Add second layer of cake; top with another third of pineapple mixture. Top with final cake layer and remaining pineapple mixture top with mandarin orange sections. Chill until ready to serve.