3 Day Chocolate Coconut Cake - cooking recipe

Ingredients

1 box butter flavor chocolate cake mix
2 c. sugar
1 (12 oz.) pkg. frozen coconut
1 (8 oz.) sour cream
1 1/2 c. Cool Whip

Preparation

Thaw coconut; set aside.
Prepare cake as directed on box; make 2 layers.
Split layers horizontally after cooling.
Blend together sugar, coconut and sour cream.
Chill in refrigerator. Spread all but one cup of the mixture between the 4 layers.
Blend the remaining cup of mixture with Cool Whip and spread on top and side of cake.
Refrigerate for 3 days.
Refrigerate after cutting.