Sour Cream Coconut Cake - cooking recipe

Ingredients

1 pkg. Duncan Hines butter cake mix
1 3/4 c. sugar
2 (6 oz.) pkg. frozen coconut
1 small Cool Whip
1 (16 oz.) sour cream

Preparation

Mix sugar, frozen coconut and sour cream until blended.
Place in a covered container and refrigerate overnight.
The next day, prepare cake mix as directed on box.
Bake in layers.
When cool, split layers into 4 layers.
There should be enough topping to cover all four layers.
Cover entire cake and refrigerate for another day or two.
The longer this cake is refrigerated, the better it becomes.