Sour Cream Coconut Cake - cooking recipe

Ingredients

1 white cake mix
1 large carton sour cream
24 oz. pkg. coconut
2 c. sugar
1 large carton Cool Whip

Preparation

Bake cake mix according to directions on box.
Cool layers overnight or until real cool.
Mix sour cream with coconut and sugar.
Split layers; fill with mixture.
Save out 1 cup of what is left and mix with Cool Whip.
Ice cake with mixture.
Put in airtight container and freeze 2 days.