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Ingredients
- 1 pkg. Duncan Hines golden cake mix
- 1 1/2 c. sour cream
- 1 1/4 c. sugar
- 3 (6 oz.) pkg. frozen coconut
- 1 (8 oz.) tub Cool Whip
Method
- Mix together and set aside sour cream, sugar and 2 1/2 packages coconut.
- Mix cake mix according to package directions and bake in three 8 to 9-inch layer pans (grease and line pans with wax paper).
- Bake until cake top springs back when touched. Remove from pan and turn layers upside-down.
- Spread with coconut-sour cream mixture.
- Wrap in plastic wrap and place in refrigerator.
- Best if refrigerated for 3 to 4 days.
- Cover top and sides of cake with Cool Whip before serving.
