Quick Coconut Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) box Duncan Hines golden butter cake mix
2 c. sugar
2 c. sour cream
2 (9 oz.) pkg. frozen coconut, thawed
1 1/2 c. Cool Whip, thawed

Preparation

Bake cake as directed using 2 layer pans.
Split each layer in half.
Combine sugar, sour cream and coconut.
Chill.
Reserve 1 cup sour cream mixture for frosting.
Spread remainder between layers of cake.
Combine reserved sour cream mixture with Cool Whip.
Blend until smooth.
Spread on top and sides of cake. Store in airtight container in refrigerator for 3 days before serving.
This cake is well worth waiting for!