Coconut Ice Box Cake

Requires a bit of advance preparation, but well worth the planning

• Ready In: 50 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1 (18 ounce) box  yellow cake mix
• 3  eggs (or as called for by your cake mix)
• 1⁄3 cup  oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)

• Filling

• 1  cup sugar
• 1 (16 ounce) container  whipped topping
• 1 (16 ounce) container sour cream
• 1 (12 ounce) package  frozen coconut, thawed

Directions

1. One day in advance, mix the filling.
2. Cover, and keep in the refrigerator overnight.
3. The next day bake cake mix according to directions on package.
4. When cool, slice cakes crosswise to make four layers.
5. Spread filling between layers.
6. (Be generous!).
7. Spread final layer on top of cake.
8. This should be kept in the refrigerator, and will keep up to a week.