Coconut Sour Cream Layer Cake - cooking recipe

Ingredients

1 pkg. (18 1/2 oz.) butter-flavored cake mix
2 c. sugar
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. frozen whipped topping, thawed (9 oz. Cool Whip)

Preparation

Prepare cake mix according to directions on package, making 2 (8-inch) layers.
When completely cooled, split both layers. Combine sugar, sour cream and coconut; blending well; chill. Reserve 1 cup sour cream mixture for frosting.
Spread remainder between layers.
Combine reserved sour cream mixture with whipped topping; blend until smooth.
Spread on top and sides.
Seal cake in airtight container and refrigerate for 3 days before serving. Keep refrigerated.