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Ingredients
- 1 pkg. Duncan Hines deep chocolate cake mix
- 2 c. sugar
- 12 oz. pkg. frozen coconut
- 1 (16 oz.) Cool Whip
- 1 (16 oz.) sour cream
- 1 c. chopped pecans
Method
- Prepare cake mix according to package directions, making 2 layers.
- When completely cool, split both layers.
- Combine sugar, sour cream, coconut and pecans, blending well.
- Chill.
- Reserve 1 cup sour cream mixture for frosting.
- Spread the remainder between layers of cake.
- Combine the reserved sour cream mixture with Cool Whip.
- Blend well until smooth.
- Spread on top and sides of cake. Seal cake in an airtight container and refrigerate overnight.
