Coconut Sour Cream Cake - cooking recipe

Ingredients

1 box yellow cake mix
2 c. sugar
2 c. sour cream
2 (12 oz.) pkg. frozen coconut

Preparation

Mix together coconut, sour cream and sugar the night before you make the cake.
Leave in refrigerator.
Make cake by the directions on the Duncan Hines yellow cake mix box.
Bake in two cake pans. After cake cools, slice the layers in half, will be four layers instead of two.
Ice all four on tops and sides.
Refrigerate for four days, then it's ready to eat or this cake freezes well after it's been in refrigerator for 4 days.