Coconut Cake - cooking recipe

Ingredients

1 Duncan Hines butter cake
1 (16 oz.) sour cream
1 c. sugar
1 pkg. flake coconut
1 (12 oz.) Cool Whip

Preparation

Mix cake and bake in 2 (9-inch) pans.
Cool.
Pull thread through each layer (4 pieces).
Mix remaining ingredients in a large bowl.
Put lots of mixture between layers and the remainder on top and sides.
Refrigerate for 2 or 3 days before serving (if you can wait).