Quick Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines butter cake mix
1 (8 oz.) container sour cream
1 (9 oz.) container Cool Whip
1 1/2 c. sugar
1 (12 oz.) pkg. frozen coconut
1 tsp. vanilla

Preparation

Bake cake as directed in 2 (9-inch) pans.
Cool; slice each layer into 2 layers with split sides up.
Mix sugar and sour cream together.
Add 3/4 package coconut to mixture; fold in Cool Whip. Add vanilla.
Spread on layers, top and sides.
Sprinkle remainder of coconut over cake.
Let stand for several hours before serving. Keep in refrigerator.