Four-Day Coconut Cake - cooking recipe

Ingredients

2 c. sour cream
1 c. sugar
2 (12 oz.) or 4 (6 oz.) pkg. frozen coconut (see note)
1 (2-layer size) yellow cake mix

Preparation

For
icing,
combine sour cream, sugar and frozen coconut. Mix
and
leave covered overnight in refrigerator.
Next day, make up cake mix and bake two layers according to package directions. Split each layer, making four layers in all.
Ice with
icing mixture between layers and top, but not on sides. Seal
in covered cake container and refrigerate 4 days before serving. Cake absorbs the icing, which is slightly liquid.