Wait Cake - cooking recipe

Ingredients

1 box yellow or white cake mix (using 3 eggs)
16 oz. sour cream
1 1/2 c. confectioners sugar
12 oz. frozen coconut, thawed
1 (8 oz.) Cool Whip

Preparation

Bake cake mix in 2 layers and split the 2 layers or bake in 4 pans.
Mix sour cream, sugar and coconut.
Save 1 cup mix and chill.
Spread the remaining mix thick between the layers.
Mix the 1 cup saved with Cool Whip.
Spread this on top and sides of cake using all.
It will be thick.
Store in airtight container and put in icebox (will stay fresh for 3 months or put in freezer).