Coconut Cake - cooking recipe

Ingredients

16 oz. sour cream
4 pkg. frozen coconut (24 oz.), thawed
2 c. sugar
golden butter cake mix
1 small container Cool Whip

Preparation

Stir sour cream, coconut and sugar in large container; let refrigerate overnight.
On the second day, bake cake mix as directed.
Let cool thoroughly.
Split cake into 4 layers.
Put coconut mixture between layers, then add a small container of Cool Whip to the other half of the mixture.
Ice the top and sides with this mixture.
Refrigerate overnight; cut the third day.