Karen Gibbs
Ingredients:
2 cups sugar
2 cups sour cream (drained)
2 - 12 oz. packages fresh or frozen coconut
Duncan Hines Yellow Cake Mix
Directions:
Mix sugar and sour cream by hand. Add coconut and refrigerate overnight. Prepare and cook cake mix as directed on box. Cool. Split cake layers. Frost with coconut filling and keep cake refrigerated. Tastes better after being in refrigerator a couple days.