Oh so Easy Ice Box Coconut Cake

Name: Oh so Easy Ice Box Coconut Cake
Prep time: 35 min
Total time: 35 min
Yield: 1 cake, 12-16 serving(s)
Ingredients: 1 (18 1/4 ounce) box duncan hines white 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

Submitted by Carol V.

"This is too yummy for words. It's okay to eat after 3 days In the frig, but 4 is better."

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photo by Carol V.

Ready In:: 35mins
Ingredients:: 8
Yields:: 1 cake
Serves:: 12-16

ingredients

1 (18 1/4 ounce) box duncan hines white 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

directions

Mix the cake mix according to directions on box. Bake in 2 cake layers and cool; split into 4 layers.
Mix 2 packages fresh frozen coconut with the sour cream and sugar. Set aside 1/2 c of this mixture for later use.
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.
Note: For a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.