Sour Cream Coconut Cake - cooking recipe

Ingredients

1 Butter Recipe cake mix, prepared as directed, completely cooled and split both layers
2 c. sugar
1 (16 oz.) sour cream
1 (12 oz.) pkg. frozen coconut

Preparation

Combine sugar, sour cream and coconut. Chill. Reserve 1 cup of mixture for top frosting. Spread remainder between layers of cake. Combine reserved sour cream mixture with 8 ounces Cool Whip. Blend until smooth and spread on top and sides of cake. If desired, save some coconut to sprinkle on top. Seal cake in an airtight container and refrigerate for 3 days before serving.