Coconut cake

Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 cup sour cream
• 1/2 cup white sugar
• 1 (14 ounce) package sweetened flaked coconut, divided
• 1 (8 ounce) container frozen whipped topping, thawed

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Preparation

• Prepare cake mix as per package directions for a two layer round cake. Once cake is cool split layers with a thread to create four layers. Mix together sour cream, sugar and all but 1/2 cup of the coconut. Set aside one cup of the sour cream/coconut mixture. Spread remainder between layers of cake. In a large bowl, stir together whipped topping and reserved sour cream/coconut mixture; use this to frost the cake. Toast the remaining 1/2 cup coconut and sprinkle over cake. Refrigerate for up to 3 days before serving.

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