Pineapple And Coconut Sour Cream Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
2 c. sour cream
1 1/2 c. sugar
1 can pineapple, drained
1 large Cool Whip

Preparation

Prepare cake mix according to directions.
Bake in two 8-inch pans.
Divide layers into 4 layers.
Mix sugar, sour cream and pineapple together.
Pour 1/4 filling on top of each layer and sprinkle frozen coconut on top of each layer as you stack each one. Then, when you stack all four, cover with Cool Whip and finish with coconut.
Refrigerate.