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.