Coconut Sour Cream Dream Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) pkg. butter flavor cake mix
2 c. sugar
1 (8 oz.) carton sour cream
1 (12 oz.) pkg. very fine frozen coconut, thawed
1 1/2 c. whipping cream or thawed Cool Whip

Preparation

Prepare cake according to directions, making two 8-inch layers. Split both layers (when cool) horizontally.
Blend together the sugar, sour cream and coconut; chill.
Spread all but 1 cup of the sour cream mixture between the four layers.
Blend the remaining sour cream with whipped cream and spread on top and sides of cake. Seal in an airtight container and refrigerate for 3 days before serving.
Keep refrigerated after cutting.