Sour Cream Coconut Cake - cooking recipe

Ingredients

1 pkg. Pillsbury Plus batter cake
2 c. sugar
2 c. sour cream
2 (6 oz.) pkg. frozen (not canned) coconut
1 tsp. vanilla
1 (9 oz.) container whipped topping

Preparation

Before you start, sample the rum and check for quality.
Good, isn't it.
Now, go ahead, select a large mixing bowl, measuring cup, etc. and check that rum again for quality.
It must be just right.
Try it again.
With an electric beater, beat 1 cup butter in a large fluffy bowl.
Add 1 teaspoon sugar and beat again. Meanwhile, make certain that rum is of best quality.