#Worth the Wait Coconut Cake

Worth-the-Wait Coconut Cake 15.25 ounce box Yellow Cake Mix 1 cup Coconut Milk or Milk or Water 1/2 cup Coconut Oil or Vegetable Oil 3 Eggs Preheat oven to 350 degrees F. Butter and flour 2 - 8" round cake pans. Prepare cake mix adding the milk, oil and eggs. Pour into the cake pans and bake for 28 to 30 minutes until a toothpick inserted into the middle comes out clean. Cool for 10 minutes and then remove the cakes to a cooling rack to completely cool. Split each cake layer crosswise to have a total of 4 layers. Frosting: 2 cups (16 ounces) Sour Cream 2 - 14-ounce bags Sweetened Flaked Coconut 1-1/2 cups White Sugar 1 teaspoon Vanilla Extract 2 generous cups Cool Whip, Whipped Topping In a mixing bowl stir together sour cream, sugar, vanilla extract and 1 bag of coconut. RESERVE 1 cup of the mixture and spread the remainder between cake layers as you stack them. Be sure to place a dollop on the bottom of your cake container to hold it in place. Stir the whipped topping into the reserved mixture and frost the top and sides of the cake. Using the 2nd bag of coconut press into the sides and top of the cake to cover. Place in an air-tight container and refrigerate for 2 or 3 days before serving to let the flavors come together and the texture moisten. Or cheat like we do lots of times and eat it sooner.