Three-Day Coconut Cake - cooking recipe

Ingredients

1 box white cake mix
1 3/4 c. sugar
16 oz. sour cream
12 oz. flaked coconut
8 oz. carton whipped topping, defrosted

Preparation

Prepare cake mix according to package directions, making 2 layers.
When layers are cool, split in half.
While cake is cooling, combine sugar, sour cream and coconut; chill.
Reserve 1 cup of sour cream mixture.
Spread remainder between the layers. Blend whipped topping and reserved sour cream mixture.
Spread on top and sides of cake.
Seal cake in airtight container and refrigerate for 3 days before eating.