Coconut Cake - cooking recipe

Ingredients

2 c. sour cream
2 c. sugar
1 pkg. frozen coconut
yellow butter cake mix

Preparation

Combine first 3 ingredients and refrigerate overnight.
Next day, prepare cake according to package directions.
Cut baked cake into 4 layers.
Turn cut-side up and trim off brown layer to leave cake open and porous to allow topping to sink into cake.
Spread coconut mixture between layers and on top.
Let stand at least 3 days in refrigerator.
Coconut mixture is a glaze and may have to be spooned on while cake is chilling.