Coconut Cake - cooking recipe

Ingredients

1 butter cake mix
2 c. granulated sugar
3 (6 oz.) pkg. of frozen coconut, thawed
8 oz. sour cream
1 (9 oz.) carton non-dairy whipped cream

Preparation

Mix cake mix according to directions and bake in two 9-inch greased and floured round cake pans. Let cake cool and then split each layer in half. Mix remaining ingredients and spread this mixture between layers and on top and sides of cake and place in air tight container for three days in refrigerator.
Cake can be eaten immediately, but it is recommended that it set 3 days in the refrigerator.