1 pkg white cake mix (I like Duncan Hines)
2 c sugar
1 (8 oz) carton sour cream
3 pkg. frozen coconut, (Tropic Isle, 6 oz)
Angel Flake coconut

If making more than a 2 layer cake, just add a little more of all ingredients.

Bake cake as directed on package. When done, let it cool in pans for about 10 minutes then remove to a wire cooling rack. Cover with paper towels, top and bottom, and let cool for another 10 to 15 minutes. Place cakes, wire rack and all in the freezer, allowing them to come to a freeze. If you are freezing over night, wrap them in plastic wrap, keeping the paper towels on them.

While cake is baking, mix together, sugar, coconut and sour cream. Mix until all is creamed together well. Cover and let sit until all the sugar is dissolved. Keep icing in the refrigerator until your ready to use it.

To ice the cake, level the bottom layer and place an ample amount of icing, spreading it to the edges. After layers are stacked, add in enough Angel Flake coconut to make the icing thick (this is where it gets messy). With your hands apply the icing starting at the bottom of the cake working your way up and around until all the cake is covered. Pat the icing on really good to help it stick. When cake is covered, sprinkle more Angle Flake all over the cake. Store in a cool place.

*Best if made at least one day before you need it. You can make this cake at least 4 to 6 weeks before you need it, just make the entire cake and cover really good and freeze. Take out the day before you need it and store in the refrigerator.