DOT’S NO-PEEP COCONUT CAKE
1 box plain white cake mix
1 small box instant vanilla pudding mix
2 cups sugar
1 (8-ounce) carton sour cream
12 ounces fresh or frozen coconut
1 (16-ounce) container non-dairy whipped topping
In a bowl, combine cake mix and pudding mix. Prepare cake according to package directions, baking in two greased 9-inch layer pans. Remove cake from pans; cool. Slice each layer in half, to make four layers. In a bowl, combine sugar, sour cream and coconut, blending well. Stack cake layers, spreading each with the coconut mixture topped by a layer of whipped topping. End with a cake layer topped with coconut mixture and whipped topping. Seal cake well in container. Refrigerate for three days before serving. Do not peep!