Coconut Cake - cooking recipe

Ingredients

1 box white or yellow cake mix
1 (8 oz.) carton sour cream
1 tsp. almond flavoring
2 (9 oz.) pkg. frozen coconut
1 1/2 c. sugar
1 1/2 c. Cool Whip

Preparation

Bake cake according to directions on box.
Cool.
Slice layers to make 4 layers.
Mix sugar, sour cream, flavoring and 1 1/2 packages coconut.
Place between layers only.
Mix 1/2 package coconut with Cool Whip and cover sides and top with mixture.
Let stand at least 24 hours.
Will keep at least a week in refrigerator.