Four Day Coconut Cake - cooking recipe

Ingredients

1 box yellow or butter cake mix
2 (12 oz.) pkg. frozen coconut
2 c. sour cream
2 c. sugar

Preparation

Mix sour cream, sugar and coconut together for the icing. Place in refrigerator overnight in airtight container.
Bake cake mix in two layers; cut layers in half, making 4 thin layers.
When layers are cold, ice with icing and store in airtight container in refrigerator for four days before cutting.