Three Day Refrigerator Cake - cooking recipe

Ingredients

1 box Duncan Hines Butter cake mix
2 c. sugar
2 c. sour cream
2 or 3 (9 oz.) pkg. frozen coconut
1 1/2 c. Cool Whip

Preparation

Bake cake according to directions in 2 layers.
Cool layers and split.
Mix sugar, sour cream and coconut.
(Reserve some coconut to sprinkle on finished cake.)
Chill sour cream mixture; reserve 1 cup for frosting.
Spread remainder between layers and on top of cake.
Mix reserved cup and Cool Whip.
Spread on top and sides.
Sprinkle with coconut.
Store in airtight container for 3 days in refrigerator.