Coconut Cake - cooking recipe

Ingredients

1 pkg. butter cake mix
1 3/4 c. sugar
1 (9 oz.) Cool Whip
2 (6 oz.) pkg. frozen coconut, thawed
2 (8 oz.) cartons sour cream

Preparation

Prepare cake mix, making 2 round pans or one 9 x 13-inch. Split layers.
Combine sugar, sour cream and coconut.
Blend well and chill.
Reserve 1 cup sour cream mixture for frosting.
Spread remainder between layers of cake.
Combine reserved sour cream mix with Cool Whip.
Blend until smooth.
Spread on top and sides of cake.
Seal in tight container.
Refrigerate 3 days.