Heavenly Coconut Cake - cooking recipe

Ingredients

1 yellow cake mix
1 can cream of coconut
1 pkg. fresh frozen coconut
1 (8 oz.) carton Cool Whip
1 carton sour cream
2 c. sugar (if powdered, use more)

Preparation

Mix and bake cake according to package directions in a 9 x 13-inch pan.
While cake is baking, mix sour cream, coconut and sugar.
Let set until sugar is dissolved.
Just before time to take out of oven, heat cream of coconut in small boiler just to boiling.
Remove cake from oven and poke holes in cake with long-tiered fork.
Spoon cream of coconut slowly over hot cake evenly.
When cake is cool, top with the coconut mixture to which thawed Cool Whip has been added.
Store in refrigerator.
Cake is ready when cool.