Coconut Cake Quick And Easy

350° F. Oven

Ingredients

1 (18-ounce) White Cake Mix

2 Cups Powdered Sugar

2 Cups Sour Cream

1 (12-ounce) Pack Frozen Coconut

1 (9-ounce) Carton Whipped Topping

Instructions

• Prepare cake mix according to package. Make 2 layers in 8 inch round cake pans.
• When layers are completely cool, split halves horizontally with a knife.
• Reserve 1 cup of sour cream mixture.
• Combine sugar, sour cream and coconut. Blend well; Spread remainder between the layers of the cake.
• Mix the whip topping with the reserved 1 cup sour cream and powdered sugar mixture.
• Spread on top and sides of the cake.
• Seal cake in an airtight container. The longer it sits the better it gets.