Sour Cream Coconut Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) white cake mix
2 (6 oz.) pkg. frozen coconut, thawed
2 c. sour cream
1 Tbsp. vanilla
1 (8 oz.) carton nondairy whipped topping

Preparation

Preheat oven to 350\u00b0.
Bake cake mix according to package directions in 2 (9-inch) round cake pans.
Cut each layer in half horizontally to make a total of 4 layers.
Mix together the coconut, sour cream, vanilla and whipped topping.
Spread mixture between layers on sides and on top.
Refrigerate.
This cake gets better with age.