Pineapple Cake - cooking recipe

Ingredients

1 Duncan Hines butter cake mix
1 large can crushed pineapple
2 c. Cool Whip
1 c. sugar
1 pkg. coconut (14 oz.)
1 (16 oz.) pkg. sour cream
1 c. powdered sugar
1 tsp. vanilla

Preparation

Bake cake as directed;
cool
and slice horizontally to make four layers.
In large bowl, combine coconut, sour cream, sugars, pineapple and
vanilla.
Reserve
1
1/2
cups of this mixture. Fill cake
layers
with remainder.
Add Cool Whip to the reserved mixture and frost sides and top of cake.
Refrigerate at least
24 hours
before
serving.
Will
keep in the refrigerator several days.