Coconut Cake - cooking recipe

Ingredients

1 pkg. butter or white cake mix
1 3/4 c. sugar
16 oz. sour cream
12 oz. frozen coconut, thawed
6 oz. Cool Whip

Preparation

Prepare cake mix according to directions, making 2 (8-inch) layers.
When completely cool, split both layers.
Combine sugar, sour cream and coconut; chill.
Reserve 1 cup sour cream mixture for frosting and spread remainder between layers.
Combine reserved 1 cup sour cream mix with Cool Whip and frost cake. Seal in airtight container and refrigerate 3 days before serving.