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>1 large container cool whip--for icing >1 8oz container of sour cream --for icing(NOT LOW CAL) >1 can coconut milk/cream---Can use same type as for >Pina Coladas > >Heat to almost boil and add to cake mix > > >2 packages MOUNDS coconut- -for icing >1 French Vanilla cake mix >1 1/2 teaspoon coconut flavoring --for icing > > >Make the cake mix according to the` directions on box >except add 1 can >Coconut cream/milk do not add water cook in 2-8 >inch round cake >pans that have been sprayed well with baking spray.. >While cake is in the >oven --Place coconut in a sprayed with cooking spray >skillet and heat and stir >while it toast to a golden color-Let cool and then in >a large bowl mix coconut >together.remaining icing ingredients. >After the cake is done remove from pans to wire racks >to be cooled then >when cool to touch---spread frosting between layers >and on top and sides >--Save any extra icing in the Empty cool whip bowl for >extra dollops at serving--- >seal in a Tupperware type >cake pan and put in refrigerator DO NOT DISTURB for >72 hours . The longer >it stays in the >refrigerator, the better it tastes. May want to put a >lock on the fridge or >it will never last out the 72 hours--If the cake is >ever unsealed the aroma >will draw the neighbors...

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