Sour Cream-Coconut Cake - cooking recipe

Ingredients

1 Duncan Hines butter cake mix
2 small cartons sour cream
2 c. sugar
2 (8 oz.) pkg. frozen coconut
1 large carton Cool Whip

Preparation

Bake cake mix according to directions (in 2 cake pans).
Cool on rack and cut each layer in two, making 4 layers.
Mix sour cream, sugar and coconut.
Reserve 1 cup.
Put the rest between the layers.
Mix the 1 cup reserved mixture with Cool Whip and ice the cake.
Put in an airtight container and refrigerate for 4 days before serving.