Fresh Coconut Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) pkg. butter flavored cake mix
1 3/4 c. sugar
3/4 c. chopped pecans
2 (8 oz.) sour cream
2 (6 oz.) pkg. frozen coconut, thawed
9 oz. carton whipped topping

Preparation

Prepare cake mix according to package directions, making two 8-inch layers.
When completely cool, split both layers.
Combine sugar, sour cream and coconut; blending well.
Chill.
Reserve 1 cup sour cream mixture for frosting.
Add pecans to remainder of sour cream mixture.
Spread between layers of cake, split side up. Combine reserved sour cream mixture with whipped topping; blend until smooth.
Spread on cake and refrigerate for 3 days.