Sour Cream Coconut Cake - cooking recipe

Ingredients

1 yellow cake mix
1 c. powdered sugar
1 1/2 c. Cool Whip
1 (8 oz.) carton sour cream
12 oz. frozen coconut

Preparation

Make cake mix according to directions and bake in 2 layers. Use a thread and split each layer.
This will give a 4-layer cake. Make a filling out of the sour cream, sugar, coconut and a little of the Cool Whip.
Spread between layers.
Mix the remainder of the Cool Whip in the sour cream mixture and frost the outside of the cake.
Cover and let set in refrigerator for 3 days before serving (probably won't last that long).