Quick Coconut Cake - cooking recipe

Ingredients

2 Sara Lee pound cakes, cut in half or 1 (13 x 9 x 2-inch) yellow cake
1 c. whipped topping
1 lb. sour cream
3 pkg. frozen coconut (save 1/2 pkg. for top)
1 3/4 c. sugar

Preparation

Mix sugar, sour cream and coconut together; let set for 10 minutes.
Place 2 sections of cake in pan or glass dish.
Cover with mixture.
Place remaining cake on top of bottom layer.
Mix whipped topping with remaining mixture and frost whole cake. Refrigerate several hours.
Great next day!