Coconut Cake - cooking recipe

Ingredients

1 pkg. Duncan Hines butter cake mix
2 c. sugar
16 oz. sour cream
12 oz. coconut
1 1/2 c. Cool Whip

Preparation

Mix cake according to directions; bake in 2 layers.
When cool, split layers.
Make filling.
Mix sugar, sour cream and coconut.
Mix well and chill thoroughly.
Reserve 1 cup filling mixture.
Spread the rest between layers of the cake as you stack layers.
Mix reserved 1 cup filling with Cool whip.
Ice top and sides of cake.
Seal in an airtight container.
Refrigerate 3 days before serving.