Sour Cream Coconut Cake - cooking recipe

Ingredients

2 c. sugar
12 oz. frozen coconut
8 or 12 oz. sour cream
Duncan Hines butter cake mix
1 1/2 c. Cool Whip

Preparation

Combine sugar, coconut and sour cream; mix well.
Chill overnight.
Make cake mix according to directions.
Cool and split to make 4 layers.
Reserve 1 cup coconut mixture.
Spread remainder between layers.
Mix the Cool Whip with 1 cup of coconut mixture.
Spread on top and sides of cake.
Pat with another package of frozen coconut, if desired.
Refrigerate.
This cake freezes well.