Three Day Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 c. sugar
1 (16 oz) carton sour cream
1 pkg. frozen coconut
1 1/2 c. Cool Whip

Preparation

Prepare cake mix as directed and bake in 3 round cake pans. Combine sugar, sour cream and coconut together, save 1 cup for topping, and use the rest to place between the cooled cake layers. Combine the reserved coconut mixture with Cool
Whip, and frost sides and top of cake. Refrigerate for three days before serving - or at least try to wait.