Coconut Cake

Directions

1. 1
   Mix cake mix, eggs, oil, pudding mix and water in a mixing bowl.
2. 2
   Pour batter in greased and floured round cake pans. Bake at 350° until done according to package directions.
3. 3
   Cool. Split each layer in half.
4. 4
   Mix together sour cream, sugar and coconut, blend well.
5. 5
   Set aside one cup.
6. 6
   Spread the remainder between the layers of the cake.
7. 7
   Add the one cup of filling to the Cool Whip. Use this to frost top and sides.
8. 8
   Sprinkle with extra coconut and refrigerate 1 to 2 days before serving.