Coconut Sour Cream Cake - Karen O'Neal

This cake should be made 3 days in advance.  The longer it sits the better it tastes.

Ingredients
White or Coconut Cake Mix
Water
EggsOil
3 (12 oz.)  pkgs. frozen coconut
8 oz. sour cream
1 1/2 cups sugar
1 tsp. vanilla
12 oz. Cool Whip

Filling:
1 1/2 (12 oz.)  packages frozen coconut, thawed
8 oz. sour cream
1 ½ cups sugar
1 tsp. vanilla

Refrigerate mixture overnight – mixture needs to set (prepare a day or two ahead)

Cake:
White or Coconut cake mix
water, vegetable oil and whole eggs called for on cake mix box

Prepare white cake mix as directed  Bake 2 round layers. Cut each layer in half to make 4 layers.

Frosting: and Topping
12 oz. Cool Whip.
1 1/2 (12 oz. packages frozen coconut, thawed

Cake Assembly:
Spread filling between cake layers
Ice with Cool Whip
Sprinkle remainder of coconut on top
Keep Refrigerated

Refrigerated cake for 3 days before serving – the longer it sits the better it is.