Short-Cut Coconut Layer Cake

2 pints sour cream
1 cup sugar
1 1/2 packages (9 ounces) fresh frozen coconut (thawed)
1 box white cake mix, prepared for 2-layers cake rounds

1. In a large bowl of electric mixer, blend together sour cream, sugar and 6 ounces of coconut (1 package). Refrigerate coconut mixture for at least 4 hours.
2. Bake cake according to package directions, for 2 layer cake rounds. Cool cake rounds on wire racks for at least 1 hour. Using a long piece of thread or floss, cut the cake rounds in half horizontally, but do not separate.
3. When ready to frost cake, place 1 layer on cake plate (with an edge) and cover liberally with frosting. Repeat with each layer until all four layers are stacked and frosted. Cover and refrigerate for at least two hours. Remove and frost top again with reserved frosting. Piling it high and allowing it to run down the sides. Sprinkle the reserved coconut over the top of the cake.
4. Cover and refrigerate for at least one day before serving or up to 3 days. Cake will keep, covered and refrigerated for up to 5 additional days, improving each day.

Short-Cut Coconut Layer Cake

Approximate Values Per Serving (15): 423 calories (35% from fat), 24 g fat (16 g saturated), 22 mg cholesterol, 4 g protein, 48 g carbohydrates, 2 g dietary fiber, 265 mg sodium

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