Coconut Cake - cooking recipe

Ingredients

1 yellow cake mix
4 eggs
1/2 c. oil
1 small box coconut instant pudding mix
1 c. water
2 c. sour cream
2 c. sugar
2 c. coconut
1 8 oz. carton of Cool Whip

Preparation

Mix cake mix, eggs, oil, pudding mix and water in a mixing bowl.
Pour batter in greased and floured round cake pans.\tBake at 350\u00b0 until done according to package directions.
Cool.\tSplit each layer in half.
Mix together sour cream, sugar and coconut, blend well.
Set aside one cup.
Spread the remainder between the layers of the cake.
Add the one cup of filling to the Cool Whip. Use this to frost top and sides.
Sprinkle with extra coconut and refrigerate 1 to 2 days before serving.