Coconut Cake - cooking recipe

Ingredients

2 c. powdered sugar
2 c. sour cream
1 (9 oz.) container Cool Whip
1 Tbsp. vanilla
2 c. coconut

Preparation

Use a Duncan Hines cake mix.
Do as directed; cool and split the layers in half.
Ice and put in Tupperware cake cover.
Seal and let stay in refrigerator for 3 days before serving.