Sour Cream Coconut Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) yellow butter cake mix
1 3/4 c. sugar
2 (8 oz.) sour cream
2 (6 oz.) pkg. frozen coconut, thawed
1 (9 oz.) container Cool Whip

Preparation

Prepare cake mix as directed on package, making two 9-inch layers.
When completely cool, split both layers.
Combine sugar, sour cream and coconut.
Blend well.
Chill.
Reserve 1 cup mixture.
Spread between layers of cake.
Combine reserved mixture with Cool Whip and blend until smooth.
Spread on top and sides of cake.
Seal in airtight container and refrigerate for 3 days before serving.
Will keep many more days, if it has the chance!