1 10-inch angel food cake
2 cups sour cream
1 20 oz can crushed pineapple, drained
1 1/4 cup flaked coconut
1/4 cup light brown sugar, packed
1 11 oz can mandarin orange sections, drained
Cut cake horizontally into 3 even layers. Combine sour cream, crushed pineapple, coconut, and brown sugar. Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture. Add second layer of cake; top with another one-third of pineapple mixture. Top with final cake layer and spread with remaining pineapple mixture. Arrange mandarin orange sections around the top and chill thoroughly. Keep cake refrigerated if you do not eat it all in the first sitting.