Coconut Sour Cream Dream Cake - cooking recipe

Ingredients

1 box butter cake mix
2 c. sugar
8 oz. sour cream
12 oz. frozen coconut, thawed
1 1/2 c. Cool Whip

Preparation

Prepare cake according to directions, making two 8-inch layers.
Bake and cool; split layers horizontally after they cool. Blend together sugar, sour cream and coconut; chill.
Spread all but 1 cup onto three layers of cake.
Blend the remaining 1 cup with the Cool Whip and spread on top layer and sides.
Seal in airtight container and refrigerate for 3 days.
Important:
Do not leave unrefrigerated for long period.