Coconut Sour Cream Dream Cake - cooking recipe

Ingredients

1 pkg. butter flavored cake mix
2 c. powdered sugar
1 (8 oz.) carton sour cream
12 oz. frozen coconut, thawed
1 1/2 c. Cool Whip

Preparation

Prepare cake according to directions.
Pour into 2 greased and floured pans and bake.
When cool, split into 4 layers.
Blend sugar, sour cream and coconut.
Chill. Take 1 cup sour cream mixture and set aside.
Spread rest between layers.
Blend remaining cup of mixture with Cool Whip.
Spread on top and sides. Seal in an airtight container and refrigerate for 3 days before serving.
Keep refrigerated after cutting.