Fresh Frozen Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines butter recipe yellow cake mix
1 1/2 c. sugar
18 oz. fresh frozen coconut
16 oz. sour cream
8 oz. Cool Whip

Preparation

Prepare cake mix as directed on box, using margarine instead of butter.
Make two layers.
When cake is completely cooled, split into four layers.
(Pulling a piece of thread through layer splits it nicely.)
Mix sour cream and sugar, then add coconut. Save about 2 tablespoons to sprinkle on top of cake.
Spread the filling between all the layers.
Frost with Cool Whip on sides and top.
Sprinkle reserved coconut on top.
Cover and place in refrigerator for two days before serving.
Enjoy!