Three Day Coconut Sour Cream Cake - cooking recipe

Ingredients

1 pkg. Duncan Hines butter flavor cake mix
2 c. sugar
1 (8 oz.) sour cream
1 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. Cool Whip

Preparation

Prepare cake according to directions.
Bake in 2 (8-inch) layers.
Split both layers; cool.
Blend sugar, sour cream and coconut together.
Chill.
Spread all but 1 cup between the layers.
Blend remaining cup with Cool Whip and spread on top and sides of cake.
Seal in airtight container and refrigerate for 3 days.