Sour Cream Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines cake mix (butter)
16 oz. sour cream
2 large pkg. frozen coconut
2 c. powdered sugar
8 oz. whipped topping

Preparation

Prepare cake by directions on box.
Make two layers.
Bake and let cool.
Split layers to make 4. I use sharp knife, that works fine.
Mix sour cream and sugar (reserve 3/4 cup for top and sides) and 1 package of coconut.
Spread this between layers.
Mix whipped topping together and frost top and sides of cake.
Sprinkle the other package of coconut on top and sides of cake.
Refrigerate. Best after 4 days.