1 white cake mix baked accodring to package instruction, cooled.
(I like this best in rounds )
Frosting:
16 oz of sour cream
2 cups sugar
12 oz of shreaded coconut
1 9 oz tub cool whip

Beat the sour cream and sugar together, fold in cool whip. Last add cocount, saving 1/3 cup for topping.

Spread on cooled cake. Put cake in fridge until you are ready to serve. Served chilled. It will keep for 3 or 4 days. The longer in the refridge the better it is.

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