Coconut Refrigerator Cake

• 4 eggs
• 1 c. water
• 1/2 c. oil
• 1 box white cake mix
• 1 box vanilla instant pudding
• 2 6 oz. pkg. frozen coconut
• 1 1/2 c. sugar
• 8 oz. carton sour cream
• 3 oz. cream cheese
• 1/2 c. sugar
• 1/2 c. confectioners' sugar
• 1 tsp. vanilla
• 1 carton cool whip

1. Mix eggs, water, oil, cake mix and vanilla instant pudding. Bake cake in greased and floured cake pan for 25 minutes at 350u0b0. After cooling, split to make 4 layers.
2. Stack with filling made of frozen coconut, 1 1/2 c. sugar and sour cream.
3. Store in refrigerator in air tight container for 3 to 5 days.
4. When ready to serve, mix softened cream cheese, 1/2 c. sugar, 1/2 c. confectioners' sugar and vanilla.
5. Fold in cool whip and frost top and sides of cake and add coconut.
6. Store in refrigerator.

eggs, water, oil, white cake mix, vanilla instant pudding, frozen coconut, sugar, sour cream, cream cheese, sugar, confectioners, vanilla, cool whip

Taken from www.cookbooks.com/Recipe-Details.aspx?id=46627 (may not work)