Three Day Coconut Cake - cooking recipe

Ingredients

1 pkg. butter cake mix
2 pkg. frozen coconut
8 oz. sour cream
2 c. sugar
8 oz. carton Cool Whip

Preparation

Bake cake according to package directions; cool completely and split layers.
Combine frozen coconut, sour cream and sugar.
Set aside 1 cup.
Spread mix over split layers.
Mix together Cool Whip and reserved coconut mix and spread over top and sides. Refrigerate 3 days in airtight container.