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COCONUT CREAM CAKE 
CAKE:

1 pkg. Duncan Hines moist deluxe white cake mix
1 pkg. (4 serving size) coconut cream instant pudding & pie filling mix
4 eggs
1 c. water
1/3 c. Crisco or Puritan oil
1/3 c. flaked coconut

FROSTING:

2 c. whipping cream
1/4 c. confectioners' sugar
1/4 c. dairy sour cream
2 1/2 c. flaked coconut, divided

CAKE: Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in 1/3 cup coconut. Pour into pans. Bake at 350 degrees for 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool following package directions.

FROSTING: Place whipping cream in large bowl. Beat at high speed with electric mixer until soft peaks form. Add confectioners' sugar and sour cream. Beat until stiff peaks form. Fold in 1 1/2 cups coconut. Fill and frost cake. Sprinkle with remaining 1 cup coconut. Refrigerate until ready to serve. 12 to 16 servings.

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