Three Day Coconut Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) box yellow cake mix or your choice from scratch cake
2 (8 oz.) pkg. frozen coconut, thawed or fresh grated coconut
2 c. sugar
2 c. sour cream
1 (9 oz.) carton Cool Whip

Preparation

Prepare cake as directed.
Cool.
Split layers.
Mix coconut, sugar and sour cream; set aside 3/4 cup.
Use the remaining portion for filling between layers.
For frosting, add the 3/4 cup of coconut mixture to the Cool Whip.
Frost the entire cake. Cover loosely.
Place in refrigerator and leave for 3 days before cutting.