Coconut Sour Cream Cake

  • 1 18.25-oz packaged butter-recipe cake mix (Pillsbury Butter-recipe cake mix) ----16 oz. container sour cream ----2 cups of sugar----4 cups sweetened flaked coconut ----11/2 cups of frozen whipped topping, thawed............................Prepare cake mix according to package directions, using 2 (9 in.) round cake pans. Let cake cool then slice each cake horizontally using a serrated knife. While cake is baking combine sour cream, sugar, and coconut in a bowl and stir well. Cover and chill 11/2 hours. Reserve 1 cup sour cream mixture. Spread remaining mixture between cake layers. Fold whipped topping into reserved sour cream mixture. Spread on top and sides of cake. Place cake in an airtight containor. Cover and chill at least 8 hours. The flavor gets better and the cake more moist the longer it chills. 12 servings....