Sour Cream Coconut Cake - cooking recipe

Ingredients

1 box white or yellow cake mix
2 small pkg. frozen coconut
8 oz. Cool Whip
8 oz. sour cream
1 1/2 c. sugar

Preparation

Mix cake according to directions on box.
Bake in a 9 x 13-inch pan.
Set aside.
Mix sour cream, sugar and one package of coconut together.
Store in a covered container and refrigerate overnight.
Punch holes in cake with a fork.
Spread sour cream mixture over cake.
(Most of mixture will soak into cake.)
Spread Cool Whip over cake and sprinkle other package of coconut over Cool Whip.