Daddys coconut cake

This is my dad’s favorite cake at Christmastime and Easter, and it’s divine beyond compare. Another great refrigerator cake, it can be made three days ahead of time and then left to sit in the fridge as it grows moister with every passing minute.

1 box yellow cake mix

2 cups sugar

16 ounces sour cream

1½ cups whipped topping

12 ounces shredded sweetened coconut (you can use frozen, bagged, or canned)

• Prepare the cake mix according to the package directions in a 9 x 13- inch pan.
• While the cake is in the oven, make the icing: Combine the sugar, sour cream, whipped topping, and coconut. Blend well and chill until the cake is ready.
• Cool the cake for about 10 minutes, then poke holes all over the top of the still-warm cake. Pour the icing over the cake.
• Cover well and refrigerate for 1 to 3 days before serving. Store in the refrigerator.

12 servings