3 Day Coconut Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
1 (16 oz.) sour cream
16 oz. coconut
2 c. sugar
1 (12 oz.) Cool Whip

Preparation

Prepare and bake cake according to package directions using 2 layer cake pans.
Split cooled layers horizontally into 4 layers. Combine sour cream, coconut and sugar in bowl; blend well. Reserve 1 1/2 cups coconut mixture.
Spread remainder between layers.
Fold in Cool Whip into reserved mixture.
Frost top and sides of cake.
Refrigerate 3 days before serving.