Sour Cream Coconut Cake - cooking recipe

Ingredients

2 c. sour cream
2 c. granulated sugar
2 (12 oz.) pkg. frozen coconut, thawed
1 yellow cake mix

Preparation

At least 3 days before needed to serve; mix sour cream, sugar and coconut.
Place in covered container and refrigerate overnight.
The
next
day
bake
cake
according
to
package directions.
Cool.
Slice
each
layer in 2 (making 4).
Place each layer cut-side up.
\"Ice\" with coconut mixture.
Place in tightly
covered
container.
Refrigerate
for at least 1 day. This keeps for a long time.