Freezer Coconut Cake - cooking recipe

Ingredients

1 yellow cake mix
2 c. sugar
8 oz. sour cream
12 oz. frozen coconut
1 1/2 c. cool whip

Preparation

Prepare cake according to directions on box.
Making 2 round layers. Split layers in half making 4 layers after cooling.
Blend sugar, sour cream and coconut.
Spread all but 1 cup between layers.
Blend remaining cup of sour cream mixture with cool whip. Spread on top and sides of cake.
Seal in air tight container and place in freezer.
Leave in freezer for at least 2 days.
Set out 2 hours before cutting.
Refrigerate after cutting.