Coconut Cake - cooking recipe

Ingredients

1 3/4 c. sugar
16 oz. sour cream
12 oz. Baker's coconut
9 oz. Cool Whip

Preparation

Mix sour cream and sugar until sugar is no longer grainy. (This is very important.)
Add Cool Whip and stir coconut in well. Ice between layers, sides and top of cake.
Wrap in Saran Wrap and let stand in refrigerator 1 to 3 days for best taste.
This cake also freezes well.