Oh So Easy Ice Box Coconut Cake

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• 1 (18 1/4 ounce) box duncan hines cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 24 ounces frozen coconut
• 16 ounces sour cream (not low fat)
• 1 (12 ounce) container cool whip
• 2 cups sugar

Recipe

• 1 mix the cake mix according to directions on box. bake in 2 cake layers and cool; split into 4 layers.
• 2 mix 2 packages fresh frozen coconut with the sour cream and sugar. set aside 1/2 c of this mixture for later use.
• 3 spread the rest between layers. now mix the 1/2 c mixture with the whipped topping; spread on top and sides. refrigerate 3-4 days in an airtight container before cutting. leave at least 3 days, 4 is better. very moist.
• 4 note: for a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.