Fresh Coconut Cake - cooking recipe

Ingredients

1 yellow cake mix
14 oz. fresh or frozen coconut
9 oz. Cool Whip
1 1/2 c. sugar
16 oz. sour cream

Preparation

Mix cake mix
according to package directions substituting milk for water.
Bake in
3
layers.
Cool layers and split each. Mix coconut, sugar
and
sour
cream
thoroughly.
Place filling on top of each layer reserving approximately 3/4 cup to mix with Cool Whip.
Frost top
and
sides
with Cool Whip mixture.
Keep refrigerated.
Best when made a day ahead.