Coconut Sour Cream Cake - cooking recipe

Ingredients

1 pkg. Duncan Hines butter recipe cake mix
1 (8 oz.) sour cream
1 1/2 c. Cool Whip
2 c. sugar
1 (12 oz.) pkg. frozen coconut

Preparation

Prepare cake mix according to package directions, making two 8-inch layers.
When completely cool, split both layers.
Combine sugar, sour cream and coconut, blending well.
Chill.
Reserve 1 cup sour cream mixture for frosting.
Spread remainder between layers of cake.
Combine the one cup reserved sour cream mixture with the Cool Whip.
Blend until smooth.
Spread on top and sides of cake.
Sprinkle coconut on top of cake and chill before serving.