1 box Duncan Hines yellow cake mix
3 eggs
1/2 c. oil
1 1/3 c. milk

Mix thoroughly and pour into greased and floured 13 x 9 x 2 inch cake pan. Bake at 350 degrees for 35 minutes. While baking, mix:

1 c. sour cream
2 c. sugar
2 (6 oz.) frozen coconut

Stir occasionally to dissolve sugar. When cake is removed from oven, punch with fork to make tiny holes all over. Pour and spread sour cream mixture over warm cake. Sprinkle two more 6 ounce packages coconut over top. Refrigerate. Will keep 2 or 3 weeks.