COCONUT CREAM LAYER CAKE

COCONUT CREAM LAYER CAKE

1 (18.25 oz.) yellow cake mix (with pudding in the mix)
1 cup water
1/3 cup oil
3 eggs

Heat oven to 350° F. Grease and flour 2 (9-inch) cake pans. In a large mixing bowl, beat together cake mix, water, oil, and eggs on medium speed about 2 minutes. Pour into prepared pans and then bake 25 to 30 minutes until tests done. Allow cake to cool 10 minutes in pan and then turn out onto racks to cool completely.

Icing:
2 cups sour cream
1 cup powdered sugar
1 (12 oz.) container Cool Whip, thawed
1 (7 oz.) bag angel flake coconut
Sliced almonds for garnish

Mix the sour cream and powdered sugar until well blended; fold in the Cool Whip and the coconut, reserving about 1/4 cup coconut for garnish on top of cake. Split each layer of the completely cooled cake with a string or a torte cutter so that you have four layers. Spread frosting between layers, top and sides of cake. Garnish with sliced almonds and toasted 1/4 cup coconut. Keep refrigerated.