Nell’s Coconut Sour Cream Cake

1 Box Duncan Hines Yellow Cake
2 c Sugar
2 c Coconut, unsweetened
2 c Sour cream
12 oz Cool-Whip

Make Duncan Hines yellow cake in two round 9″ cake pans. Bake as usual.
Cool. Cut layers in half with a thread to made four thin layers total. Mix
together: 2 C. sugar, 2 C. coconut, 2 C sour cream. Setting one cup of
mixture aside, ice in between all layers, and put a little bit on top. Mix
the remaining cup of the mixture with 12 oz. Cool-Whip and ice entire cake
(outside and top). IMPORTANT: Refrigerate three days in covered container.
I use a large Tupperware Cake Saver.

Yields
10 Servings