Fresh Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix, baked as directed on box
1 (8 oz.) sour cream
1 1/2 c. sugar
1 tsp. vanilla
1 medium Cool Whip
2 large pkg. frozen coconut

Preparation

When cake cools, cut in 4 horizontal layers. Mix sugar, vanilla and sour cream. Stir in Cool Whip. Fold in 1 large package coconut. Ice the cake between each layer to make 4 layers. Sprinkle the other large package coconut on top and sides of cake. Refrigerate. Cake gets more moist after 2 days in fridge.