Coconut Sour Cream Cake - cooking recipe

Ingredients

1 pkg. butter flavored cake mix
2 c. sugar
1 (16 oz.) sour cream
1 (12 oz.) frozen coconut, thawed
1 1/2 c. frozen whipped topping, thawed

Preparation

Cook cake mix in 2 layers.
When cool, split in 4 layers. Combine sugar, sour cream and coconut.
Set aside 1 cup of this mixture to use later.
Spread on top of each layer.
Mix the 1 1/2 cups of thawed whipped topping with the cup of mixture.
Ice top and sides of cake.
Put cake in airtight container for 3 days in refrigerator before serving.