Coconut Cake - cooking recipe

Ingredients

1 box butter Duncan Hines cake mix
2 pkg. (24 oz.) frozen coconut
2 small containers sour cream
2 c. sugar
1 (9 oz.) Cool Whip

Preparation

Bake cake into
2 layers.
When cool, slice each layer, making 4 layers.
Mix coconut, sour cream and sugar.
Save 1/2 cup of mixture.
Spread rest between cake layers.
Mix 1/2 cup coconut mixture with
9 ounces Cool Whip.
Cover top and sides of cake. Refrigerate
for
at
least
3
days before serving. Will stay good 2 or 3 weeks in refrigerator.