3 Day Coconut Sour Cream Cake - cooking recipe

Ingredients

1 box Duncan Hines butter cake mix
2 c. sugar
16 oz. sour cream
12 oz. frozen coconut (this comes in 6 oz. pkg. in freezer section)
8 oz. Cool Whip

Preparation

Bake cake according to directions; cool.
Split layers to make 4 layers.
While cake is baking, combine sugar, sour cream and coconut.
Blend well.
Chill.
Reserve 1 cup of sugar/sour cream/coconut mixture.
With remaining sugar mixture, frost layers.
To reserved 1 cup of mixture, add 8 ounces Cool Whip. Then frost top and sides with this.
Refrigerate in airtight container.
Keep for 3 days in refrigerator before serving.