Three Day Coconut Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
2 c. sugar
12 oz. La Creme Cool Whip
2 (8 oz.) pkg. frozen coconut
2 c. sour cream

Preparation

Prepare cake as directed, bake and cool.
Split layers.
Mix coconut, sugar and sour cream for filling to go between layers. Frost entire cake with La Creme Cool Whip and cover with coconut. Cover loosely.
Place in refrigerator and leave for 3 days before serving.