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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
Method
- 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.
