COCONUT CAKE

One of the man's two favorite desserts is coconut cake. I must have tried a dozen different recipes on the quest for the perfect coconut cake. When a friend of mine told me this was the one I was skeptical. First of all, anyone who knows me knows that I WILL NOT use boxed cake mixes, Cool Whip from the freezer, etc. If it's got chemicals in it I am not a fan. I have had to eat my words a few times on this one as this is truly the best coconut cake. Very moist, flavorful and almost best of all is that you MUST make it at least three days ahead of time (two days doesn't cut it, I'm just sayin')....The perfect company dessert....So foot in mouth, here it is....

18 1/2 oz package butter flavored cake mix (Ewwwww)
2 cups sugar (I usually cut this by at least 1/2 cup)
16 oz sour cream
12 oz frozen coconut thawed
1 1/2 cups frozen Cool Whip (Double Ewwww)

Prepare cake mix according to package directions making 2 8 inch layers. When cooled split both layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between cake layers. Combine rest of sour cream mix with whipped topping. Spread on top and sides of cake. Refrigerate 3 days before serving. You MUST let it sit in the refrigerator for three days or you will be sorry....It's worth the wait!

Bon appetit, and don't tell anyone what they are eating.....It's better that way....