Three Day Coconut Cake - cooking recipe

Ingredients

1 box butter flavor cake mix
1 3/4 c. sugar
16 oz. sour cream
12 oz. flake coconut
9 oz. frozen whipped topping, thawed

Preparation

Prepare cake mix according to package directions, making two 8 or 9-inch layers.
When cool, split layers in half.
While cake is cooling, combine sugar, sour cream and coconut, blending well. Chill.
Reserve 1 cup of this mixture.
Spread remainder between split layers of cake, making it 4 layers high.
Combine reserved sour cream mixture with thawed whipped topping.
Blend until smooth.
Spread on top and sides of cake.
Store in airtight container; refrigerate for 3 days before serving.