Coconut Cake - cooking recipe

Ingredients

1 white or yellow cake
2 c. sugar
16 oz. sour cream
2 (12 oz.) pkgs. frozen coconut (you have to use frozen; the other kind does not work)
1 1/2 c. Cool Whip

Preparation

Bake either a white or yellow cake in 2 layers. Cut the layers in half (optional). Mix sugar, sour cream and coconut. Chill. After chilling, put mixture (reserve 1 cup for later) between layers of cake. Mix Cool Whip with the 1 cup of reserved mixture & frost cake. Seal in an airtight container for 3 days in the refrigerator.