Coconut Sour Cream Cake - cooking recipe

Ingredients

1 box Duncan Hines cake mix (with butter)
2 c. sugar
16 oz. sour cream
12 oz. frozen coconut, thawed
9 oz. Cool Whip

Preparation

Prepare cake mix by directions.
Make 2 layers; cool and then split.
Combine sugar, sour cream and coconut; blend well and chill.
Reserve 1 cup of frosting.
Spread remainder between cake layers.
Combine Cool Whip and 1 cup reserved frosting; blend until smooth.
Spread on top and sides of cake.
Seal airtight for 3 days.