Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines butter cake mix (yellow or white)
16 oz. frozen or canned coconut
1 lb. powdered sugar
8 oz. sour cream

Preparation

Bake cake according to directions.
Make 2 layers, then cut into an order to make 4 layers.
Mix sugar, sour cream and coconut.
Spread between layers.
Refrigerate for 48 hours.
Use 8 ounces Cool Whip and 1 cup coconut to ice the outside.