Coconut Cake With Sour Cream Filling - cooking recipe

Ingredients

1 box white cake mix
2 eggs
4 (9 oz.) pkg. frozen coconut
2 (16 oz.) cartons sour cream
1 3/4 c. sugar
9 oz. carton Cool Whip

Preparation

Mix cake mix according to directions, adding 2 whole eggs. Bake in 2 layers.
When cool, split layers with knife or thread, making 4 layers.
Mix together coconut, sour cream and sugar. (Save enough coconut to cover the top and sides of cake.)
If possible, mix coconut and sour cream with the sugar the day before baking the cake.
After the cake has cooled and been sliced, spread the coconut mixture on each layer.
Stack layers, using toothpicks to hold the layers in place, then spread the top and sides of the cake with whipped topping and sprinkle with coconut.
Refrigerate 2 days before serving to improve the flavor.