Coconut Sour Cream Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) butter flavored cake mix
2 c. sugar
1 (8 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. Cool Whip

Preparation

Prepare cake according to directions, making two 8-inch layers.
Split both layers horizontally after they have cooled. Blend together sugar, sour cream and coconut.
Chill.
Spread all but 1 cup of sour cream mixture between the four layers.
Mix the one cup of mixture with Cool Whip and spread on top and sides. Seal in airtight container and refrigerate for 3 days before serving.
Keep refrigerated after cutting.
Will keep in freezer for several weeks.