Coconut Sour Cream Layer Cake - cooking recipe

Ingredients

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

Preparation

Prepare cake mix, according to directions.
Split layers when cool.
Combine sugar, sour cream and coconut, blending well. (Chill.)
Reserve 1 cup of mixture for frosting; spread remainder between layers of cake.
Combine the reserved cup of mixture with whipped topping; blend until smooth.
Spread on top and sides of cake.
Seal cake in airtight container and refrigerate 3 days.