Coconut Cake

1 box butter yellow cake mix
2 c. sugar
8 oz sour cream
24 oz. fresh coconut
2 1/2 c. cool whip

Bake cake according to directions in 2 8 or 9 inch rounds.
Cool.

Slice each layer in half.

Beat together: Sugar, sour cream. Add 6oz coconut. Reserve 1c. of this mixture. Spread remaining between cake layers. Mix the reserved 1 c. with the cool whip. Frost top and sides. Press remaining coconut into top and sides. Wrap tightly with seran wrap and refrigerate 3 days before serving.

*The coconut is supposed to be fresh/frozen. It is very hard to find in stores, so I just used the regular stuff. Both are good.

Recipe from Laura O'Barr