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Ingredients
- 1 pkg. Duncan Hines butter recipe cake mix
- 1 (8 oz.) sour cream
- 1 1/2 c. Cool Whip
- 2 c. sugar
- 1 (12 oz.) pkg. frozen coconut
Method
- Prepare cake mix according to package directions, making two 8-inch layers.
- When completely cool, split both layers.
- Combine sugar, sour cream and coconut, blending well.
- Chill.
- Reserve 1 cup sour cream mixture for frosting.
- Spread remainder between layers of cake.
- Combine the one cup reserved sour cream mixture with the Cool Whip.
- Blend until smooth.
- Spread on top and sides of cake.
- Sprinkle coconut on top of cake and chill before serving.
