This is a wonderful coconut cake that always gets rave reviews. My grandmother would never give anyone the complete recipe. She would always change ingredients or add or subtract amounts. She was an angel while on the earth and I know she is now in heaven. She'd probably fuss on me for telling her recipe!
Grease and flour two 8 inch round cake pans. In a large mixing bowl combine cake mix, oil, water and eggs. Mix until well blended and mix is smooth. Divide into two pans and tap pans on solid surface to remove air bubbles. Bake in 350 degree oven until firm in the middle. apx. 25 minutes.
Place cake on cooling rack and allow to cool completely. In a large mixing bowl place one and half containers of 8 oz cool whip. Add 8 oz of sour cream and vanilla. Mix with wooden spoon until combined. Gently stir in 3/4 of the frozen coconut. Place back in refrigerator to keep cool.
Slice the top off of the cakes to make two even layers. Place a small dollop of icing on cake plate to prevent cake from sliding. Invert first layer of cake onto the plate. Frost the cake layer, making an even layer of frosting on top of bottom layer. Place second layer on top and frost the top layer. Be liberal with the frosting. Take the remaining coconut and dust the outside of cake, sides and top. Cake is best if refrigerated for several hours before serving.