Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines cake mix
1 (16 oz.) or 8 oz. sour cream
1 (12 oz.) pkg. frozen coconut
2 c. sugar
1 medium size Cool Whip

Preparation

Combine sour cream, coconut and sugar and let set overnight in refrigerator.
The next day, make cake mix as directed on package, make 2 layers.
When cool, split each layer in half.
Put 1 cup of sour cream and coconut mixture aside.
Put the rest on each layer of cake except for the sides and top layer.
Combine the sour cream and coconut mixture with the Cool Whip and spread on sides and top of cake.
Refrigerate.