Coconut Cake Supreme - cooking recipe

Ingredients

1 box yellow Duncan Hines cake mix
2 cups sugar
1 pint sour cream
1 pkg. (12 oz.) shredded coconut
1-1/2 cups Cool Whip

Preparation

Bake cake mix according to package directions, using 8-inch pans.
Split layers when cooled.
Stir together sugar sour cream and coconut.
Take out 1/2 of the mixture and set aside.
Put remaining half of mixture between the layers and stacking until all are used up.
Add cool whip to mixture set aside and frost cake. Can be stored up to 3 days in refrigerator or eaten the same day.