Coconut Cake

• 2 c. sour cream
• 2 c. granulated sugar
• 2 (12 oz.) pkg. frozen coconut, crumbled up
• 1 box yellow cake (brand name of your choice)
• 1 small Cool Whip, thawed
• 1 (6 oz.) pkg. frozen coconut, thawed for top of cake

1. Mix sour cream with granulated sugar.
2. Set in refrigerator overnight.
3. Next day, add frozen coconut, crumbled up.
4. Then bake a yellow cake (brand name of your choice) the kind that uses butter not oil, according to package directions.
5. Spread into 2 greased and floured round cake pans and bake according to package directions.
6. Split 2 layers into 4 layering cake, filling and alternating until all layers and filling are used, ending with filling on top.
7. Then use thawed Cool Whip to frost top and sides of cake.
8. Sprinkle thawed coconut package on top and sides of cake.
9. Cover and refrigerate for 5 days before serving.
10. The longer the cake sits in the refrigerator, the moister it becomes.

sour cream, sugar, frozen coconut, yellow cake, frozen coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023870 (may not work)