3 Day Easy Coconut Cake - cooking recipe

Ingredients

white cake mix
2 pkg. frozen coconut
2 (8 oz.) sour cream
2 c. sugar
9 oz. whipped topping

Preparation

Mix the cake according to directions on box. Bake in 2 cake layers and cool. Split in 4 layers. Mix 2 packages fresh coconut with sour cream and sugar. Set aside 1/2 cup of this mixture for later use. Spread the rest between layers. Now mix the 1/2 cup mixture with the whipped topping; spread on top and sides. Refrigerate 3 days in an airtight container before cutting.