Coconut Sour Cream Cake - cooking recipe

Ingredients

1 box white or butter cake mix
2 c. sugar
1 (16 oz.) sour cream
1 (12 oz.) flaked coconut
1 1/2 c. thawed Cool Whip

Preparation

Prepare cake mix as directed.
Bake in 2 (8-inch) layer pans. When cool, split layers to make 4 layers.
Combine sugar, sour cream and coconut.
Blend well.
Don't stir vigorously.
Set aside one cup of mixture.
Spread remaining between layers.
Combine cup of mixture with Cool whip and spread on top and sides.
Seal cake in airtight container and refrigerate for 3 days before serving. Can be frozen.
Serves 12 to 16.