Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix
2 c. sugar
2 c. sour cream
2 (9 oz.) pkg. frozen coconut
1 1/2 c. Cool Whip

Preparation

Bake cake as directed using two pans.
Split each layer in half.
Combine sugar, sour cream and coconut.
Chill.
Reserve 1 cup of sour cream mixture for frosting.
Spread remaining mixture between layers.
Combine reserved mixture with Cool Whip.
Blend until smooth and spread on top and side of cake.
Store in airtight container.
Refrigerate for two days before serving to allow cake to moisten.