Sour Cream Coconut Cake - cooking recipe

Ingredients

1 pkg. Duncan Hines golden cake mix
1 1/2 c. sour cream
1 1/4 c. sugar
3 (6 oz.) pkg. frozen coconut
1 (8 oz.) tub Cool Whip

Preparation

Mix together and set aside sour cream, sugar and 2 1/2 packages coconut.
Mix cake mix according to package directions and bake in three 8 to 9-inch layer pans (grease and line pans with wax paper).
Bake until cake top springs back when touched. Remove from pan and turn layers upside-down.
Spread with coconut-sour cream mixture.
Wrap in plastic wrap and place in refrigerator.
Best if refrigerated for 3 to 4 days.
Cover top and sides of cake with Cool Whip before serving.