Fresh Coconut Cake - cooking recipe

Ingredients

2 c. sour cream
2 c. sugar
1 large pkg. or bag coconut
3 (6 oz.) pkg. frozen coconut
1 (2 layer) box yellow cake mix

Preparation

Combine sour cream, sugar and frozen coconut and refrigerate overnight. Bake yellow cake mix according to package directions. Cool and cut into 4 layers.
Before assembling cake, mix half the package of coconut into the sour cream mixture.
Put sour cream mixture between layers and on top and sides of cake.
Cover and refrigerate 3 to 4 days before serving.