Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines cake mix
2 c. sour cream
1 1/2 c. Cool Whip, thawed
2 c. sugar
2 (9 oz.) pkg. frozen coconut

Preparation

Bake cake as directed on box (for 2 layers).
Split cake in halves when cooled.
Combine sugar, sour cream and coconut (reserve small amount of plain coconut to put on finished cake). Chill mixture.
Reserve 1 cup for frosting.
Spread rest between layers and on top of cake.\tCombine sour cream mixture (1 cup) with Cool Whip and blend until smooth.
Spread on top and sides. Sprinkle rest of coconut on cake.
Store in airtight container for 3 days in refrigerator before slicing.
Enjoy!