Ingredients
1. Sour cream (2c)
2. flaked coconuts (2c)
3. frozen whipped topping, thawed (1 container about 16 ounce)
4. white sugar (1 3/4c)
5. almond extract (1tsp)
6. white cake mix (1package about 18.25 ounce)

Method of preparation:-
1. Take a baking pan of 9-inch, grease and flour it. Prepare the cake mix and add almond extract in it and then bake it according to the package instructions.

2. When the cake gets ready then takes it out from the oven and keeps it to cool. Then take out the cake from the pan and cut it in half horizontally.

3. To make filling, take a bowl of medium size, mix sugar and sour cream in it and then add 1 ½ cups of coconut in it. Spread the ½ cup of this mixture between the cake layers.

4. Now take rest of the filling mixture and mix the whipped topping in it. Then frost the out side of the cake with this mixture. Now dust the rest of the coconut over the frosted cake. Place the cake in refrigerator for 1 to 3 days and then serve it.

Number of servings – 14