Sour Cream Coconut Cake - cooking recipe

Ingredients

18 oz. frozen coconut
1 yellow cake mix
2 c. sugar
8 oz. sour cream

Preparation

Mix coconut, sugar and sour cream together thoroughly and let sit overnight in the fridge.
Next day, cook yellow cake mix according to package directions in 8 or 9-inch layers.
Completely cool.
Split layers.
Pack coconut mixture between layers and on top.
May garnish with nuts or cherries for holidays.
Let cake stand in fridge 3 days before serving.