Judy'S Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines yellow cake mix (not butter flavor)
1 large carton sour cream
2 large pkg. coconut
1 small Cool Whip
2 small cans crushed pineapple, drained
2 c. sugar

Preparation

Bake cake layers as directed.
Cool and slice to make 4 layers. Mix sugar and sour cream and blend well.
Add 1 1/2 packages coconut and stir well.
Reserve 1 cup of this mixture for top and sides.
Add drained pineapple.
Do not add to the reserved mixture. Spoon pineapple juice over each layer before icing.
Add the reserved icing to the Cool Whip.
Mix thoroughly and spread over the top and sides.
Sprinkle remaining package of coconut on top and sides.
Refrigerate for 24 hours.