Three-Day Coconut Cake - cooking recipe

Ingredients

1 (2 layer) pkg. white cake mix
2 (8 oz.) pkg. frozen coconut
2 c. sour cream
2 c. sugar
16 oz. whipped topping

Preparation

Prepare and bake cake mix using package directions for 2 (9-inch) round cake pans.
Remove to wire racks to cool completely.
Split layers into halves horizontally.
Mix coconut, sour cream and sugar in bowl.
Measure and reserve 1/2 cup coconut mixture.
Spread remaining coconut mixture between layers.
Mix reserved coconut mixture with whipped topping.
Spread over top and side of cake.
Chill, covered, for 3 days before serving. Yield:
12 servings.