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Ingredients
- 1 box yellow cake mix
- 1 c. sour cream, light or no-fat if preferred
- 2 c. granulated sugar
- 2 c. flaked coconut
- 3 c. Cool Whip, light if preferred
Method
- Mix sour cream, sugar, and coconut together and refrigerate overnight. Bake cake in two 9 inch round cake pans.
- Cool.
- With a fork punch holes in the tops of the cake.
- Spread coconut mixture over top of bottom layer.
- Place top layer on bottom layer.
- Spread coconut mixture on top.
- Frost entire cake with Cool Whip. Sprinkle cake with additional coconut if desired.
- For best results, after frosting, refrigerate cake for at least 12 hours or overnight.
