Yum Yum Cake - cooking recipe

Ingredients

2 cake layers, baked and cooled
2 c. sugar
1 (16 oz.) container sour cream
1 (12 oz.) pkg. frozen coconut, thawed
1 (16 oz.) carton Cool Whip

Preparation

Combine sugar, sour cream and coconut.
Blend and chill.
Split cake layers.
Spread all but one cup of mixture between layers. Combine remaining cup with Cool Whip and frost the cake.
Seal in an airtight container and refrigerate 3 days before serving.