1 (18.25 ounce) package frosting for white cake
1 cup water
1 (16 ounce) package orange flavored Jell-O mix
1 (3.5 ounce) package instant Jell-O with Flavor Pack
1 (3 ounce) package instant Jell-O with Flavor Pack, unflavored
1 (8 ounce) can frozen orange juice concentrate
1 cup white sugar
1 cup boiling water
2 eggs
1 teaspoon vanilla extract
1 cup melted butter
1 cup flaked coconut
1 cup flaked coconut
1 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix water, orange flavored gelatin, instant gelatin, orange juice concentrate and white sugar until smooth. Stir in boiling water and eggs. Stir into gelatin mixture, and pour into prepared pans.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan on wire rack. Place onto ungreased cake pan. Cool completely; invert onto serving plate and chill cake completely. Cover and refrigerate cake while preparing ice cream or cake for icing.
Preheat oven to 350 degrees F (175 degrees C). Frost with white icing icing, or cake icing. Prepare icing by combining orange cake mix with orange sherbet, if desired. Place icing on cooled cake. Cover and refrigerate while chilling.
When ready to use, pour orange sherbet over frosting and drizzle over cake. Garnish with sliced almonds and coconut. Cover and chill in refrigerator while preparing icing.