Coconut Cake - cooking recipe

Ingredients

1 box white cake mix, baked according to directions for a sheet cake
1 pkg. large frozen coconut
1 small carton sour cream
1 large Cool Whip

Preparation

In a medium-size bowl, put 1/2 cup of coconut, then add 4 tablespoons sugar and 3/4 cup of warm milk. Stir well until mixed. Poke cake all over with fork and then pour the milk mixture all over cake, then allow to cool and frost with frosting made from Cool Whip, sour cream, 1/4 cup of confectioners sugar and 1/2 cup of coconut. Then top with remaining coconut. Chill until time to serve. Cake needs at least 3 hours to saturate, but overnight in fridge is best.