Coconut Pineapple Cake

Ingredients and Instructions

One box of yellow or pineapple cake mix

1 small container of sour cream

1 large can crushed pineapple tidbits

1 large bag of shredded coconut

2 containers of cool whip

Powdered sugar to taste

Drain juice from pineapple and add to cake mix along with the water. Mix and bake cake

according to package directions. Cool layers or half cool before slicing in half crosswise. You can

use a long knife, or do as I do I use thread, it makes it come out more even. Mix one

container of Cool Whip, pineapple, half of sour cream, powdered sugar and about 1/4 bag of

coconut. Put between layers of cake. Mix the other container of Cool whip, with the rest of the sour

cream coconut and powdered sugar. Frost the outside of cake. Take the rest of the coconut and put

on the frosting. This is optional. Refrigerate. It tastes better if allowed to be refrigerated overnight -