Coconut Sour Cream Cake - cooking recipe

Ingredients

1 box butter flavor cake mix
2 c. sugar
1 (8 oz.) sour cream
1 (12 oz.) pkg. coconut
1 1/2 c. whipped cream or whipped topping

Preparation

Prepare cake according to directions on box using two 8-inch layer pans.
Split both layers horizontally after they have cooled. Blend together the sugar, sour cream and coconut.
Chill.
Spread all but 1 cup of the sour cream mixture between the layers.
Blend the remaining cup of the mixture with whipped cream.
Spread on top and sides of the cake.
Seal in airtight container and refrigerate for 3 days before serving.
Keep refrigerated after cutting.
(Ours never last the 3 day waiting period!)