Coconut Cake - cooking recipe

Ingredients

1 yellow cake mix
16 oz. sour cream
2 c. sugar
24 oz. coconut
Cool Whip

Preparation

Bake cake according to package directions in two 8-inch cake pans.
Cool.
Cut two layers in half so you have four thin layers. Mix sour cream, sugar and coconut.
Reserve one cup; use remaining mixture to put layers of cake together.
Wrap layers airtight and refrigerate for 3 days.
Mix Cool Whip with the 1 cup reserved mixture.
Ice cake and serve!