Sour Cream Coconut Cake - cooking recipe

Ingredients

24 oz. frozen coconut
16 oz. sour cream
2 c. sugar
1 box yellow cake mix

Preparation

Mix sugar, sour cream and coconut and leave in refrigerator overnight.
Bake cake according to package directions.
Let cool. Split layers.
Ice between each layer, but don't ice the sides. Keep in refrigerator 3 or 4 days before eating.