Buttery cake with creamy filling and frosting, topped with flaked coconut
Pre heat oven to 350.
Prepare three 9" round pans with cooking spray.
Mix cake mix as directed on box.
Divide batter evenly into three pans. Layers will be thin.
Bake for 15 minutes and check. Add 3 to 5 minutes if needed
Remove cake layers from oven and place on wire racks to cool.
Allow the layers to cool completely before adding filling.
Use a mixing spoon to combine 3 packages of thawed frozen coconut, sour cream, and sugar.
Reserve 1 cup of the mixture for frosting.
Place one layer on cake dish and add filling. Top with second layer and repeat.
Add third layer to cake.
Add 1 8oz tub of Cool Whip to reserved filling.
Frost the top and sides of the cake.
Sprinkle flaked coconut generously on top and sides of cake.
Refrigerate until serving.
Remaining cake should be kept in the refrigerator.