Sour Cream Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix
2 c. sugar
2 (12 oz.) pkg. frozen coconut
1 (16 oz.) sour cream
12 oz. Cool Whip

Preparation

Mix cake mix according to directions.
Pour batter into 2 greased and floured 8-inch pans.
Bake according to directions. Mix sour cream, sugar and 1 package of coconut in bowl; mix well. Set in refrigerator.
When cake is done, slice layers in half with thread.
Take out 1 cup of sour cream mixture and layer between all 4 layers of cake.
Place cake in refrigerator for 30 minutes or until cake is cool.
Mix remaining sour cream mixture with Cool Whip and mix well.
Spread mixture over cooled cake and sprinkle with remaining package of coconut.
Keep cake in refrigerator.