Easy Coconut Cake - cooking recipe

Ingredients

1 yellow or white cake mix
2 c. sugar
2 c. sour cream
2 small pkg. frozen coconut
1 large container whipped topping

Preparation

Bake cake as directed on box for 2 layers.
After cooled, split each layer to make a total of 4 layers.
Mix sugar, sour cream and frozen coconut.
Reserve about 1 cup of this mixture. Spread remaining mixture between each of the now 4 layers of cake. Combine reserved cup of mixture with whipped topping.
Spread over top and sides of cake.
Cake is supposed to stay in the refrigerator for 3 days before serving, if you can wait that long. Keep refrigerated.