Coconut Sour Cream Cake - cooking recipe

Ingredients

1 pkg. Duncan Hines butter cake mix
2 c. sugar
1 (8 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. whipped cream

Preparation

Prepare
cake according to directions making 2 (8-inch) layers.
Split
both
layers
horizontally
after\tthey
have cooled.
Blend sugar, sour\tcream
and coconut; chill.
Spread all but one cup of sour cream mixture between the four layers. Blend remaining cup of mixture
with
whipped cream and spread on top of cake.
Seal
in
airtight
container and refrigerate for 3 days. Keep refrigerated after cutting.