Fresh Coconut Cake - cooking recipe

Ingredients

4 pkg. frozen coconut (don't substitute)
1 box fluffy white frosting mix
1 box yellow cake mix (Duncan Hines)
1 box whipping cream

Preparation

Lay coconut out to thaw when you start baking the cake.
Bake in two 9-inch pans.
When cake is cool, remove from pans and slice each layer in half, making 4 layers.
Then beat the whipping cream until stiff.
Add 1 cup sugar and beat until sugar is dissolved. Add 2 packages coconut and mix well.
Divide this filling into 3 parts and stack layers, putting this filling between each layer. Beat the frosting mix until stiff.
Don't underbeat.
Spread over entire cake, then add the other 2 packages coconut.
Sprinkle over all the cake.