1 vanilla or lemon flavored cake mix
1 (8 oz.) softened cream cheese
1/2 c. sugar
2 tsp. vanilla
1 (8 oz.) frozen topping
1 c. sour cream
Jam (Strawberry or raspberry)
Toasted coconut

Make cake in bundt pan. Cut into 3 layers. In bowl beat cream cheese, add sugar and vanilla. Beat well. Add whipped topping and sour cream. Spread 1/3 on first layer. Spoon on thin layer of jam (strawberry or raspberry.) Add next layer and repeat. Spread remaining topping over entire cake. Top with toasted coconut. Chill before serving. Serves 12.