Fresh Coconut Cake

1 butter recipe yellow cake mix

2 cups sour cream

1 1/2 cups sugar

12 oz. fresh coconut (from grocery freezer case)

8 oz. Cool Whip

Bake cake in two layers according to directions on box. Split each layer in half. Mix sour cream, sugar, and coconut for filling. Save one cup of filling for frosting. Spread filling between layers. Mix one cup of filling with Cool Whip and frost cake. Refrigerate.

We first had this cake at Mike and Judy‘s one Thanksgiving. Joyce Elder, a friend of Judy‘s mother, Kitten Gray, brought it and was kind enough to share the recipe. It is delicious, moist, and rich, and not overly sweet.