1/4 c. butter
1/2 c. white sugar
1/4 c. evaporated milk
1 c. sour cream (dairy)
1 c. powdered sugar
1 tsp. vanilla
2 2/3 c. flaked coconut, divided
1 pkg. devils food cake mix (pudding included)

Generously grease a 13"x9" cake pan; line with waxed paper and grease again. Heat butter, sugar and milk in saucepan over low heat; stirring until mixture is melted and smooth. Mix sour cream with powdered sugar. Stir in vanilla and 1 1/3 cups coconut; add the butter milk mixture and blend well; spread in bottom of cake pan; sprinkle with 2/3 cup coconut.

Prepare cake mix as directed on package; slowly pour batter in a thin stream over coconut mixture to cover completely. Bake at 350 degrees for 40 to 45 minutes or until done. Cool 15 minutes. Use a spatula to loosen cakes and frosting. Invert onto tray; lift off pan and carefully remove wax paper. Sprinkle at once with remaining coconut. Refrigerate left overs.