Coconut-Sour Cream Cake - cooking recipe

Ingredients

1 box yellow cake mix (not pudding)
2 (8 oz.) frozen coconut, thawed
2 (8 oz.) sour cream
2 c. sugar
1 (8 oz.) Cool Whip

Preparation

Bake cake by directions in two layers.
Let cool. Mix together sour cream, coconut and sugar and set aside.
Slice each cake layer into two layers, making a total of 4 thin layers.
Put about 1/2 to 3/4 cup of mixture between your cake layers, stacking one on top of another.
Mix Cool Whip with remaining mixture which should be about 1 1/2 cups or so and frost the cake.
Cover cake with Saran Wrap carefully and refrigerate 3 days before serving.