Four Day Coconut Cake - cooking recipe

Ingredients

1 c. sugar
2 pkg. (6 oz. each) frozen coconut
2 cups sour cream
1 box Duncan Hines white cake mix
1 can Angel Flake coconut

Preparation

Mix sugar, frozen coconut and sour cream and refrigerate overnight.
Next day, prepare cake according to directions on box, making two layers.
When cool, split in two, making four layers. Put together with sour cream and coconut mixture.
Cover top and sides with one can of Angel Flake coconut.
Refrigerate
three to four days before cutting.