Easy Coconut Cake - cooking recipe

Ingredients

1 box white or yellow cake mix
2 pkg. frozen coconut
2 (16 oz.) cartons sour cream
2 c. sugar
1 large carton Cool Whip

Preparation

Mix cake according to package.
Bake in 2 layers.
When cool, split in 4 layers.
Mix coconut, sour cream and sugar; set aside 1/2 cup.
Spread the rest between cake layers.
Mix the reserved 1/2 cup with Cool Whip.
Spread over top and sides of cake. Refrigerate at least 3 days.
Keep refrigerated.