Coconut-Sour Cream Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) pkg. butter flavor cake mix*
2 c. sugar
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. (medium size) frozen whipped topping, thawed

Preparation

Prepare cake mix according to package directions, making two 8-inch layers.
When completely cool, split both layers.
(I use sewing thread.)
Combine sugar, sour cream and coconut, blending well.
Chill.
Reserve 1 cup of sour cream mixture for frosting. Spread remainder between layers of cake.
Combine reserved sour cream mixture with whipped topping; blend until smooth.
Spread on top and sides of cake.
Seal cake in an airtight container and refrigerate for 3 days before serving.