Coconut Cake - cooking recipe

Ingredients

1 pkg. white cake mix
1 1/2 c. sugar
8 oz. sour cream
12 oz. pkg. coconut
14 oz. Cool Whip

Preparation

Bake cake according to directions.
Chill.
Cut layers in half to make 4 thin layers.
Spread mixture of sour cream, sugar and coconut (chilled) between layers, reserving 1 cup.
Mix the cup with Cool Whip and ice top and sides of cake.
Extra coconut may be sprinkled on top.
Store in refrigerator in airtight container. May be frozen until needed.