Fresh Coconut Cake - cooking recipe

Ingredients

1 box yellow butter cake mix
2 (8 oz.) boxes sour cream
2 pkg. frozen coconut (6 oz. each)
2 c. sugar
1 c. Cool Whip

Preparation

Bake cake as directed in two layers.
When cool, split to make four layers.
Mix sour cream, coconut and sugar.
Reserve 1 cup of coconut mixture and spread remaining between cake layers.
Mix Cool Whip and reserved coconut mixture and frost top and sides of cake. Store in refrigerator.