Coconut Cream Cake - cooking recipe

Ingredients

1 white cake mix with pudding
1/2 c. sour cream
1/2 c. coconut
1 can creme of coconut (can usually be found in aisle with Margarita and Bloody Mary mixes)
8 oz. Cool Whip

Preparation

Mix cake as directed on cake mix.
Stir in sour cream and coconut and bake as directed on cake mix package.
Cool 10 minutes and poke holes in cake with the handle of a wooden spoon.
Pour the whole can of creme of coconut over cake and into holes. Refrigerate.
Before serving, frost with Cool Whip and sprinkle with more coconut, is desired.
Keep chilled.