Quick Coconut Cake

Ingredients

1 1/2 cup sugar
2 cups sour cream
3 (6-ounce) packages frozen coconut
1 package yellow cake mix (I use Duncan Hines with 2 eggs, and water)
1 (8-ounce) carton whipped topping

Preparation

Mix sugar, sour cream and 2 1/2 packages of coconut. Refrigerate overnight. Bake two layer cakes according to cake mix directions. Split two layers into four layers when cake is completely cool. Put coconut mixture between layers, reserving 1 cup to mix with cool whip. Frost top and sides with cool whip-coconut mixture. Sprinkle on remaining 1/2 package of coconut. Seal cake in an airtight container and store in refrigerator for 3 or 4 days before serving. –Faye Pittman Accounting Department