Super Moist Coconut Cake - cooking recipe

Ingredients

1 Duncan Hines butter cake mix
1 (16 oz.) sour cream
2 c. sugar
2 pkg. frozen coconut, thawed
2 c. Cool Whip

Preparation

Bake cake according to package directions.
Cool.
Mix sour cream, sugar and coconut.
Remove 1 cup of mixture and mix with Cool Whip.
Split cake into 4 layers using thread.
Frost 3 layers with sour cream mixture.
Place fourth layer on top and frost top and sides with Cool Whip mixture.
Store in Tupperware cake container in refrigerator at least 24 hours before serving.
Will keep 2 weeks.