5 Day Coconut Cake - cooking recipe

Ingredients

16 oz. sour cream
2 c. granulated sugar
2 (6 oz.) pkg. frozen coconut or can use 3 (6 oz.) pkg. (if you want more coconut)
1 box Pillsbury yellow cake mix

Preparation

Mix the first 3 ingredients all together and put in a tight fitting container. Store in refrigerator overnight.
The next day, bake the cake mix in 2 layers. Cool completely.
Split each layer so you have 4 layers.
After you have stored in refrigerator overnight, stir up the filling and then put cake together.
Put some loose coconut on top. Wrap in Saran Wrap for 5 days or less.