1 box yellow cake mix
2 pkgs. frozen coconut
1 (8 oz.) carton sour cream
1 1/2 c. sugar
1 tsp. almond flavoring
1 1/2 c. Cool Whip

Prepare cake mix as directed for two 9-inch layers. Cool and slice each layer into two layers. Mix sugar, sour cream and flavoring together. Add 1 1/2 packages coconut to sugar mixture. Place filling between layers only. Mix remaining coconut to Cool Whip and ice sides and top of cake. Let stand overnight or several hours before serving. Keep stored in refrigerator. Freezes well.