Heavenly Coconut Cake - cooking recipe

Ingredients

1 (18.5 oz.) pkg. white cake mix without pudding
1 (16 oz.) carton sour cream
1 (6 oz.) pkg. frozen, grated coconut
2 Tbsp. sugar
1 c. frozen whipped topping

Preparation

Bake cake in 2 (8-inch) round layers according to directions. Split cooled layers horizontally.
(Use piece of thread between forefinger and thumb.)
Combine sour cream, coconut and sugar in a mixing bowl, stirring well.
Spread 1 1/4 cups of mixture between cake layers.
Combine remaining sour cream mix with whipped topping.
Spread on top and sides of cake.
Chill; slice to serve.