Sour Cream Coconut Cake - cooking recipe

Ingredients

Duncan Hines butter cake mix
1 (9 oz.) Cool Whip
12 oz. frozen coconut
1 1/2 c. sugar
16 oz. sour cream

Preparation

Bake cake as directed in 2 layers. Cool. Split layers.
Mix coconut, sugar and sour cream.
Reserve 1 cup sour cream mixture and mix with Cool Whip.
Spread between split layers of sour cream mixture. Frost with Cool Whip mixture.
Refrigerate. Best when made a couple of days ahead of time.