Coconut Sour Cream Cake - cooking recipe

Ingredients

1 box butter flavored cake mix
2 c. sugar
1 (16 oz.) container sour cream
1 (12 oz.) pkg. frozen coconut
1 (8 oz.) container Cool Whip

Preparation

Bake butter flavored cake mix in 2 round cake pans as directed on package. Cool and split both round cakes to make 4 layers. Mix sugar, sour cream and coconut. Set aside a separate cup of mixture for last layer to frost. Frost cake between all layers. For top and sides, mix last cup of sour cream mixture that was set aside and 8 ounces Cool Whip and frost the rest of cake. Cover and refrigerate for at least 2 days or more for best flavor!