COCONUT    CAKE   SUPREME
    From the kitchen of Jack and Darlene Thomas
         and  their daughter Daria Hicks
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    1 package (18-1/4 ounces) yellow cake mix
    2 cups (16 ounces) sour cream (large container)
    2 cups sugar
    1-1/2 cups flaked coconut
    1 carton (8 ounces) frozen whipped topping thawed
    Fresh mint and red gumdrops, optional
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     Prepare and bake cake according to package directions
     in two 9-inch round cake pans.

     Cool in pans for 10 minutes before removing
     to a wire rack to cool completely.

     For filling, combine sour cream and sugar; Mix well.
     Stir in coconut (filling will be soft.)
     Set aside 1 cup of filling for frosting.

     To assemble, split each cake into two horizontal layers.
     Place one layer on a serving platter; cover with a third
     of the filling.  Repeat layers.
     Fold reserved filling into whipped topping; frost cake.

     Refrigerate for at least 4 hours.
     Garnish with mint and gumdrops if desired.
     Yield:  10-12 servings