Sour Cream Coconut Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
2 (6 oz.) frozen coconut, thawed
1 (8 oz.) sour cream
1 c. sugar
1 large Cool Whip

Preparation

Prepare cake according to directions, making two 8-inch layers.
Split both layers horizontally after they have cooled. Blend sugar, sour cream and 1 (6 ounce) coconut.
Chill for 30 minutes.
Spread all but 1 cup of sour cream mixture between the four layers.
Blend remaining cup of sour cream mixture with Cool Whip.
Spread on top and sides of cake.
Add remaining coconut by sprinkling on cake.
Refrigerate.