Submitted by: Diana Mashburn
2 cups sour cream
2 cups sugar
24 oz. frozen coconut (must be frozen because of moisture)
Bake 1 yellow cake mix (simpler the better) in two, 8" cake pans. Cool.
Slice each layer into two layers (use thread or dental floss)
Pour coconut mixture on each layer (just tops, don't try sides)
Refrigerate overnight. Serve. The longer it sits, the more moist it gets!