Coconut Sour Cream Cake
 
1 pack Butter flavor cake mix
2 cup Sugar
16 oz Sour cream
12 oz Coconut
8 oz Cool Whip
Procedures

Prepare cake mix according to package directions. Bake in 2 round cake pans. Cool.

Slice each layer in half.

Combine sugar, sour cream and coconut. Mix well and chill.

Spread coconut mixture on layers, reserving 1 cup. Mix cool whip with reserved coconut mixture. Frost sides and top of cake.

Keep refrigerated. Better if made a few a few days in advance.

Yield: 12 servings

AUTHOR: TUDDLES