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Coconut Cake
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| 1 golden butter cake mix cook as directed in 2 round pans. Make into 4 layers when cool. Filling | |
| 2- 8 oz | sour cream |
| 2 cups | powdered sugar |
| 1 pkg | frozen coconut |
| Frosting | |
| 1 small | cool whip |
Reserve 1 cup of filling to mix with cool whip for frosting.
When cake is cool spread filling between layers. Frost with cool whip mixed with one cup of filling.
Store in air tight container for up to 7 days before eating.
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