Coconut Sour Cream Layer Cake - cooking recipe

Ingredients

2 cake layers, baked and cooled
2 c. sugar
1 (16 oz.) container sour cream
1 (12 oz.) pkg. frozen coconut, thawed
1 large container Cool Whip

Preparation

Split cake layers. Combine sugar, sour cream and coconut. Blend and chill. Reserve 1 cup of mixture for frosting.
Spread remaining portion between layers. Combine reserved mixture with Cool Whip and ice the cake. Seal in an airtight container and refrigerate 3 days before serving.