1 Duncan Hines yellow cake mix
1 1/2 c. sour cream
1 1/4 c. powdered sugar
1 1/2 c. fresh frozen coconut, divided use
12 oz. carton Cool Whip

Bake cake as directed in two 9-inch layers. Split layers in half to make 4 thin layers. Combine sour cream, powdered sugar and 1 cup of the coconut. Spread filling equally on cut side of each layer. Frost top and sides of cake with Cool Whip and sprinkle with the remaining coconut. Refrigerate immediately. Make 2 days in advance for moister cake.

You may substitute 1 cup of drained, crushed pineapple for the coconut in the filling and then top the cake with 1/2 cup additional drained crushed pineapple. Different and good!!