Coconut Sour Cream Layer Cake - cooking recipe

Ingredients

1 pkg. butter cake mix
2 c. sugar
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. frozen whipped topping

Preparation

Prepare cake mix as directed on box. Let cool, then split both layers (can make 3 layers). Combine sugar, sour cream (reserve 1 cup sour cream for frosting) and coconut. Blend well. Chill. Spread between layers. Combine reserved sour cream with whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate for 3 days before serving.