Easy Coconut Cake - cooking recipe

Ingredients

1 box white or yellow cake mix
2 pkg. frozen coconut
2 cartons sour cream
2 c. powdered sugar
1 (9 oz.) carton Cool Whip

Preparation

Mix cake mix according to package directions.
Bake in two layers.
When cool, split layers to make four layers.
Mix coconut, sour cream and sugar.
Set aside 1 1/2 cups of mixture and spread the rest over the cake layers.
Mix the reserved 1 1/2 cups of the coconut mixture with Cool Whip and spread over top and sides. Refrigerate for three days before cutting.\tUse Duncan Hines butter cake mix and an extra pack of coconut to spread over top and sides of cake.