Coconut Cake - cooking recipe

Ingredients

1 yellow Duncan Hines Butter Recipe cake mix
2 c. sugar
1 (16 oz.) sour cream
12 oz. frozen coconut
1 1/2 c. frozen whipped topping (Cool Whip)

Preparation

Bake cake as directed on box.
Let cool.
Split layer for icing.
Combine sugar, sour cream and coconut.
(Note: Reserve 1 cup sour cream mix for frosting.)
Spread remaining mixture between layers.
Combine reserved mixture with whipped topping. Ice the cake.
Place in a sealed container.
Refrigerate for 3 days.