Coconut-Sour Cream Layer Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) pkg. yellow cake mix
2 c. sugar (I use 1 c.)
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut, thawed (if any or all Angel Flake coconut is used, cut sugar in half)
1 1/2 c. Cool Whip

Preparation

Prepare cake mix and bake; cool and split layers.
Blend sugar, sour cream and coconut.
Chill.
Reserve 1 cup mixture for frosting.
Spread remainder between layers.
Combine reserved sour cream with whipped topping.
Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving.