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Mix the cake ingredients in a large mixing bowl and pour the cake batter into the pan. (Do not use the package directions - add the ingredients listed in this recipe.) Bake for 35-40 minutes or until a toothpick comes out clean.
Allow the cake to fully cool. Using a straw, poke holes all over the cake, about an inch apart.
In a large mixing bowl, mix the thawed (frozen) coconut with the sour cream, and sugar. Reserve 1 cup of the mixture and set aside.
Pour the remaining mixture over the top of the cake. The liquid is absorbed into the cake making it really moist.
Scoop the Cool Whip into the same mixing bowl and fold in the reserved cup of coconut mixture. Gently stir until incorporated.
Spread the frosting over the filling layer.
Sprinkle the top with flaked coconut. Cover and chill for at least 4 hours (up to 3 days). Enjoy!
You'll love this cake if you want this recipe in a layered cake.