Coconut Cake - cooking recipe

Ingredients

2 cartons sour cream (16 oz.)
14 oz. frozen coconut
2 c. sugar
1 Duncan Hines butter yellow cake mix

Preparation

Prepare the cake mix following the directions on the box.
Bake in 2 pans.
After cake cools, use dental floss to split layers into 4 layers.
Mix the first 3 ingredients thoroughly for the icing. Icing may be stored in refrigerator overnight.
Spread icing over layers.
(Keeps better in refrigerator.)
May sprinkle extra coconut over cake after iced if desired.