Coconut Sour Cream Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) butter flavored cake mix
1 (12 oz.) pkg. frozen coconut, thawed
2 c. sugar
1 c. sour cream
1 1/2 c. whipping cream or 1 (12 oz.) whipped topping

Preparation

Prepare cake according to package directions.
Make 2 (8-inch) layers.
Split both layers horizontally after they cool.
Blend together sugar, sour cream and coconut.
Chill.
Spread all (but 1 cup) between the four layers.
Blend the remaining cup of mixture with the whip cream.
Spread on top and side of cake.
Seal in airtight container.
Keep refrigerated for three days before serving.
Keep in airtight container and refrigerated after cutting.