Cool Lemon Coconut Bundt Cake

Cool Lemon Coconut Bundt Cake 3 Eggs 1 pkg. (2 layer size) Lemon cake mix 1 cup Sour Cream 1/3 cup Vegetable oil 1 1/2 cups Flaked Coconut 3/4 cup sour Cream 1/2 cup Sugar 1 1/2 cups Cool Whip whipped topping Preheat oven at 350 and spray pan with cooking spray; set aside. Beat eggs, lemon cake mix, sour cream and oil in large bowl with electric mixer on medium speed 2 minutes. Pour into prepared pan. Bake lemon bundt cake until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool completely. Mix coconut, sour cream and sugar in large bowl until well blended. Gently stir in whipped topping. Spread coconut over lemon bundt cake. Store lemon bundt cake in refrigerator.