Quick Coconut Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) pkg. butter cake mix
2 c. sugar
2 c. sour cream
1 (18 oz.) pkg. frozen coconut, thawed
1 1/2 c. Cool Whip

Preparation

Bake cake in 2 layer pans following directions on box.
Split each layer in half.
Combine sugar, sour cream and coconut. Chill.
Reserve 1 cup sour cream mixture for frosting.
Spread remainder between layers.
Combine reserved sour cream mixture with Cool Whip.
Blend until smooth.
Spread on top and sides of cake.
Store in airtight container in refrigerator for 3 days before serving.