Three Days Ahead Juicy Coconut Cake - cooking recipe

Ingredients

1 pkg. butter cake mix
1 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. Cool Whip or whipped topping
2 c. sugar
1 (16 oz.) carton sour cream

Preparation

Prepare butter cake mix as directed on package.
Place batter in 8-inch greased and floured cake pans.
Bake as directed on package.
While cake is baking, mix together sugar and sour cream. After well mixed, place in refrigerator until well chilled.
Take cooked, cooled layers and slice in halves with thread.
(Wrap thread around cake in center and pull.)
Remove chilled sour cream mixture and add thawed coconut, saving 1 cup.
Place mixture between each layer, but not on top.
Mix reserved coconut mixture with Cool Whip and ice sides and top.
Refrigerate for three days.