Fresh Coconut Cake - cooking recipe

Ingredients

1 yellow butter cake mix
2 (6 oz.) pkg. frozen fresh coconut
2 c. sugar
1 large Cool Whip
16 oz. sour cream

Preparation

Prepare cake mix as directed and cut each layer in half, making four layers.
Mix sugar, sour cream and coconut.
Save 1 cup and mix with Cool Whip to ice top and sides.
Put first mixture between layers.
Keep in airtight container in refrigerator for 3 days before serving.