5 Day Sour Cream Cake - cooking recipe

Ingredients

2 c. sugar
2 c. sour cream
24 oz. fresh frozen coconut (or regular coconut)
1 butter yellow cake mix with pudding

Preparation

Mix sugar, cream and coconut; refrigerate overnight.
Bake cake as directed on package, except use 3 round pans.
Remove from pans; freeze, then slice each layer in half.
Remove filling from refrigerator to soften while slicing cakes.
Spread filling on top of each layer, stacking them.
Refrigerate for 5 days.