COCONUT CAKE

1 Duncan Hines Butter Cake Mix

2 (6 oz.) pkg. frozen coconut (thawed)

1 3/4 c. granulated sugar

8 oz. Cool Whip

16 oz. sour cream

Make cake by directions on box in two layers.  Cook layers and split, making four layers.  Mix sugar and sour cream and add Cool Whip and coconut.  Mix well.  Frost between layers using a lot of icing (this makes a lot).  Frost top and sides.  Store in refrigerator three days (covered) before cutting.  This gets better each day, but is also good the first day.  This also freezes well.  Top cake with extra coconut.

Lorene Waldrop