| Sour Cream Coconut Cake
1 box of yellow cake mix
2 layer size
Frosting:
1 pint of sour cream, divided
1 cup of sugar
1 teaspoon of vanilla
one 9 ounce carton of frozen nondairy topping
two 6 ounce package of frozen coconut
Bake cake as directed on box. Cool and slice layers in half to make 4 thin layers. Combine 1 cup of sour cream, sugar, vanilla and 1 package of coconut. Spread between layers. Combine 1 cup of sour cream and thawed topping mix. Spread on top and sides of cake. Sprinkle with remaining coconut. Place in airtight container and refrigerate for 3 days.
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