Fresh Coconut Cake

Cake:
1 (18.25 ounce) box yellow cake mix
3 eggs
1 1/3 cups water
1/3 cup vegetable oil
Milk from 2 small or 1 large coconut

Mix all ingredients and pour into well greased and floured cake pan. Bake at 350 degrees F until done. Cool cake completely.

Punch holes into cake with a fork and pour coconut milk over cake. Frost cake with coconut icing and store in refrigerator. Cake spoils easily, but also freezes well.

Coconut Icing:
1 cup sour cream
2 cups granulated sugar
Finely chopped coconut from 2 small or
    1 large coconut

Mix sour cream, sugar and chopped coconut and refrigerate for 3 hours before frosting cake.