Sour Cream Coconut Cake

Ingredients:

1 package (18.25 ounces) yellow cake mix

1 box coconut cream instant pudding & pie filling

2 cups granulated sugar

1 package (14 ounces) shredded coconut

1 container Cool Whip

1 package (8 ounces) sour cream

Directions:

Preheat oven to 350 degrees. In a medium mixing bowl, combine cake mix and pudding; prepare cake according to package directions, using two round cake pans. Let cool completely and then slice each cake horizontally into layers.

In a mixing bowl, prepare the filling and icing by combining the sugar, coconut, Cool Whip, and sour cream. Put one layer on the cake platter and cover with frosting; continue with second layer and frosting; third layer and frosting; and fourth layer. Cover top and sides with frosting. Put in refrigerator for days in air tight container.