4-Day Coconut Cake - cooking recipe

Ingredients

1 1/2 c. sugar
2 (8 oz.) cartons sour cream
2 (12 oz.) pkg. frozen coconut
1 cake mix with oleo

Preparation

First Day:
Mix coconut, sugar and sour cream.
Refrigerate overnight.
Second Day:
Make cake in 2 layers.
Let cool; slice horizontally, making 4 layers.
Ice cake with the coconut mixture. Cake is best if refrigerated for 1 to 2 days, but not necessary.