Ingredients

-1 box of white cake mix

-1 (8 oz) carton of sour cream)

-2 C sugar

-1 (12 oz) pkg of frozen coconut

-1 1/2 C of Cool Whip

Preparation

  1. Prepare cake according to box directions (in two 8 or 9-inch round cake pans)
  2. Split each cake into two layers after they cool (using either a knife or dental floss)
  3. In a separate bowl, blend together sugar, sour cream and coconut, then chill in fridge
  4. Spread all by one cup of this mixture between the four layers
  5. Blend the reserved cup with Cool Whip and spread on top and sides
  6. Place in airtight container 3 days before serving. Keep refrigerated.