Oh so Easy Ice Box Coconut Cake

This is too yummy for words. It's okay to eat after 3 days In the frig, but 4 is better.

• Ready In: 35 mins
• Serves: 12-16
• Yields: 1 cake

Ingredients

• 1 (18 1/4ounce) box  duncan hines  white cake mix
• 1 1⁄4 cups water
• 1⁄3 cup  vegetable oil
• 3  eggs
• 24  ounces  frozen coconut
• 16  ounces sour cream (not low fat)
• 1 (12 ounce) container Cool Whip
• 2  cups sugar

Directions

1. Mix the cake mix according to directions on box. Bake in 2 cake layers and cool; split into 4 layers.
2. Mix 2 packages fresh frozen coconut with the sour cream and sugar. Set aside 1/2 c of this mixture for later use.
3. Spread the rest between layers. Now mix the 1/2 c mixture with the whipped topping; spread on top and sides. Refrigerate 3-4 days in an airtight container before cutting. Leave at least 3 days, 4 is better. Very moist.
4. Note: For a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.