Coconut Sour Cream Layer Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) pkg. butter flavored cake mix
2 c. sugar
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. bagged coconut
1 1/2 c. frozen whipped topping, thawed (Cool Whip)

Preparation

Prepare cake mix as directed.
When completely cool, split both layers; combine sugar, sour cream and coconut, blending well. Chill.
Reserve 1 cup sour cream mixture.
Spread remainder between layers of cake (split side).
Combine reserved sour cream mixture with Cool Whip until smooth.
Spread on top and sides of cake.
Seal in airtight container and refrigerate for 3 days.