Coconut Cake - cooking recipe

Ingredients

1 yellow cake mix, baked in 2 round cake pans, then split
2 (6 oz.) pkg. frozen coconut
16 oz. sour cream
1 (8 or 9 oz.) tub Cool Whip

Preparation

Mix together the coconut and sour cream; reserve 1 cup.
This makes the filling.
Add the reserved cup of filling to the Cool Whip and ice cake.
Store 2 days in refrigerator before serving.