Three Day Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines Butter Cake Mix
1 3/4 c. sugar
16 oz. sour cream
7 oz. Baker's flaked coconut
9 oz. Cool Whip

Preparation

Prepare cake mix according to package direction making two 8 x 9-inch layers.
Cook according to box directions.
When layers of cake are completely cool, split in half horizontally to make four layers. Try to cut as evenly as possible to avoid being lop-sided. While cake is cooking, combine sugar, sour cream and coconut with the whipped topping and chill.
Before putting cake together, reserve one cup of sour cream mixture for sides of cake. Brush off any loose crumbs to keep from getting into the topping. Spread on top of each layer and sides.
Seal cake in an air tight container and place in refrigerator.
Best and more moist if cake sets for three days before serving.
Super simple and sooooo good!!!