I have made this cake for years and it gets better as it sits.
1 Box Yellow Cake Mix with pudding
2 Large Bags Frozen Coconut
16 oz. Sour Cream
1 Cup Sugar
1 Large Cool Whip
Bake cake as directed in 2 sprayed cake pans. When cool, split the layers to make 4. Mix the sour cream, coconut and sugar. Take out 1 cup and set aside. Spread sour cream mixture between the cake layers. Then mix 8 oz. cool whip with the 1 cup reserved sour cream mixture. Frost the cake. Can also sprinkle some coconut around the sides and on top of cake. Put in a round cake container and ref. for 3 to 5 days.
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