Marinated Coconut Cake - cooking recipe

Ingredients

scratch 1-2-3-4 cake or Duncan Hines butter cake (2 layers, sliced into 4)
approximately 12 oz. sour cream (up to 16 oz.)
2 c. sugar
12 oz. frozen grated coconut
8 oz. container Cool Whip

Preparation

Bake cake as directed.
Cool; split into 4 layers.
Mix coconut, sugar and sour cream.
Reserve 1 cup for topping.
Put filling generously between layers.
Mix reserved cup with Cool Whip and frost.
Keep refrigerated.
Make at least 24 hours before serving and up to 3 days early.
Keeps excellent; freezes excellent.