Coconut Cake Recipe

Ingredients

1 box Duncan Hines
   butter cake
1 (12 oz.) pkg. coconut
1 c. sugar
1 (16 oz.) carton sour cream
1 (9 oz.) carton Cool Whip

Directions:

Bake cake in 2 round layer pans; allow to cool.Cut each layer in half to make 4 layers.Mix next 3 ingredients and chill.Save out 1 cup of sour cream mixture and add to a 9 ounce carton of Cool Whip.  Spread coconut-sugar-sour cream mixture between cake layers.Ice cake with Cool Whip mixture.Can be baked the day before and refrigerated.