1 (8 oz.) carton sour cream
1 1/2 c. granulated sugar
1 lg. container Cool Whip
12 oz. Angel Flake Coconut (frozen)

Mix sour cream, sugar and Cool Whip to dissolve sugar completely before adding thawed coconut. Place in the refrigerator while you bake a white Duncan Hines 2 layer cake. Cool cake, then split to make 4 layers. Frost with "creamed mixture". Add more coconut to top if desired. Beautiful at Christmas with red and green cherries added to top. Delicious too. Keep in refrigerator.