3-Day Brown-N-Bag Coconut Cake - cooking recipe

Ingredients

16 oz. sour cream
1 3/4 c. sugar
18 oz. frozen coconut, thawed and fluffed
1 box Duncan Hines butter recipe yellow cake mix, baked to directions

Preparation

Mix sour cream, sugar and coconut together and keep in refrigerator 24 hours before making cake.
Make cake according to directions on box.
Make in 3 layers.
Let cake layers get completely cool.
Spread coconut mixture over layers.
Slide cake into turkey-sized brown-n-bag, satin refrigerator bag and let stay for 3 days before serving.