Coconut Cake - cooking recipe

Ingredients

1 butter cake mix, baked as directed
2 c. sugar
2 c. sour cream
2 (9 oz.) pkg. frozen coconut
1 large container Cool Whip

Preparation

Bake cake as directed; let cool completely.
Split layers. Mix together the sugar, sour cream and coconut; chill.
Set aside 1 cup for the frosting; put remainder between the layers.
Blend the reserved sour cream mixture with the Cool Whip; frost cake. Store in airtight container in refrigerator for at least 3 days before serving.