Three Day Coconut Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) box cake mix (white or yellow)
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 on box.
Cool.
Split layers.
Mix coconut, sugar and sour cream.
Set aside 3/4 cup of this mixture. Use the rest for filling between layers.
For frosting add the 3/4 cup of mixture to the Cool Whip and frost the entire cake. Cover loosely and place in refrigerator and leave 3 days before cutting.