1 box chocolate cake mix (no pudding)

(Bake cake by directions, cool, slice into four layers.)

16 oz. container sour cream
2 c. sugar
14 oz. coconut
12 oz. bowl Cool Whip

(No mixer) stir together sour cream, sugar, until dissolved, add 8 ounces of your coconut, saving remaining 4 ounces to sprinkle top and sides of cake after you've iced. Set aside 1 cup mixture. Use the remaining mixture between the four layers. Then take the 1 cup mixture you set aside and add 12 ounce bowl Cool Whip, stir together, icing top and sides of cake, then sprinkle top and sides with coconut. Almonds on top of each piece, if you like.