Coconut Sour Cream Cake - cooking recipe

Ingredients

1 Duncan Hines butter cake mix
2 c. sugar
1 (16 oz.) sour cream
3 c. coconut
1 small Cool Whip

Preparation

Bake cake by directions in 2 (9-inch) round cake pans. When cooked and cooled, slice the 2 layers to make 4. Mix sugar, sour cream and 2 cups of coconut. (Do this night before so sugar will dissolve good.) Refrigerate. This mixture is used to spread between layers. Mix remaining coconut and Cool Whip for top and sides of cake. Refrigerate for 3 or 4 days before eating. The longer it sits, the better the cake.