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EASY COCONUT CAKE

Ingredients:

Duncan Hines yellow cake mix with butter

FROSTING:
2 (6 oz.) pkgs. frozen coconut
2 (8 oz.) cartons sour cream
2 c. sugar
1 (9 oz.) carton Cool Whip


Preparation:

Bake and mix cake according to directions on package using 2 (8 or 9 inch) round cake pans. When cool, split layers to 4. Frosting with following: Mix 2 (6 ounces) packages coconut, 2 (8 ounce) cartons sour cream, 2 cups sugar and 1 (9 ounce) carton Cool Whip. Refrigerate for 3 days before serving. Clearwater, Florida













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