Preheat oven to 350 degrees.
Grease a 9"X13" baking pan or spray with cooking spray.
Pour all cake ingredients into a bowl and mix well (about 3 to 4 mins). Pour batter evenly into prepared baking pan. Bake for 30-35 minutes until a toothpick inserted comes out clean. Cool completely before icing. (Alison's note: You can leave the cake in the pan and ice only the top, but I like to turn it out onto a cakeboard and slather a ton of icing on the top and sides)
For the icing: Whip the heavy cream until soft peaks form. While you continue to mix, slowly add the orange juice and confectioner's sugar whipping into to stiffer peaks.
Place the sour cream and coconut in a large bowl. Stir to combine. Gently fold the whipped cream into the coconut mixture until just combined. Smooth over cake and keep refrigerated until ready to serve.
