Four Day Coconut Cake - cooking recipe

Ingredients

1 box white cake mix
2 pkg. frozen coconut (6 oz. each)
2 c. sugar
16 oz. sour cream
1 (9 oz.) Cool Whip
1 can cream of coconut

Preparation

Bake cake as directed, making 2 layers.
Cool.
Split in half, making 4 layers.
Mix together coconut, sugar and sour cream. Reserve 1 cup of this mixture.
Spread remainder between layers of cake along with a few tablespoons of the cream of coconut.
Mix 1 cup of reserved mixture with Cool Whip.
Spread on top and sides of cake.
Seal in Tupperware or tight cake keeper.
Refrigerate 3 or 4 days.