This is probably the most requested recipe of any cake I have ever made. It is probably the easiest cake recipe out there too. It does start with a box mix for yellow cake. I always use the Duncan Hines mix. I am sure you can make any yellow cake recipe. It is the filling and the icing that make this cake the most delicious Coconut Cake out there. Be sure to let it sit for the 3 days – it not as moist when eaten sooner.
1 box yellow cake mix (And all the things that you will need for that). Bake cake mix according to package directions in two 8 or 9 inch layer pans. Remove from pans and when the cakes have cooled, split each in half to make 4 layers.
1 1/2 cups sugar
16 oz. sour cream
2 cups flaked coconut
Combine sugar, sour cream and coconut. Mix well.
Remove 1 cup of the filling and set aside. Use remainder between layers of cake that will be four layers high. It will be a thick filling.
I cup reserve filling
1 medium carton (12 oz) cool whip
Take the reserved 1 cup of mixture and fold in cool whip and mix well. Use this as frosting for the cake.
Cover the cake and refrigerate for 3 days before serving.