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Patti's 1880s Restaurant Coconut Cake

Plan ahead for this simple-to-make cake; its flavor depends on a three-day rest in the refrigerator.

2 boxes yellow cake mix (using whatever eggs
    and/or oil are required for the mix)

Filling and Frosting
2 cups sour cream
1 1/2 cups granulated sugar
14 ounces coconut (about 4 cups)
1 (12 ounce) container Cool Whip

Prepare cake mixes according to package directions. Bake in 4 round, 9-inch cake pans (you may do this in 2 batches if you only have 2 pans); cool thoroughly on a wire rack.

Prepare filling: Fold together sour cream and sugar. Stir in half the coconut (7 ounces, or 2 cups) to thicken the mixture for filling. Reserve remaining coconut to sprinkle over cake.

Measure out 1 cup of the sour cream mixture and set aside, refrigerated, to make the frosting.

Spread remaining filling between layers. Cover cake with plastic wrap and refrigerate 3 days to allow moisture to soak through cake.

To make frosting: Mix reserved filling with Cool Whip. Spread over cake. Sprinkle with coconut.

Serves 12.

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