AMBROSIA CAKE

1 (10 inch) sponge cake
2 c. dairy sour cream
1 (20 oz.) can crushed pineapple, drained (1 3/4 c.)
1 (3 1/2 oz.) can (1 1/3 c.) flaked coconut
1/4 c. packed brown sugar
1 (11 oz.) can mandarin orange sections, drained

Cut cake crosswise into 3 layers. Combine sour cream, crushed pineapple, coconut and brown sugar. Place bottom layer of cake on serving platter; top with one-third 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 serving time.