Quick Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines butter cake mix
1 carton sour cream
1 1/2 c. sugar
2 pkg. frozen coconut

Preparation

Cook cake as directed on box in two 9-inch layers.
Cool and slice each layer into two layers.
Mix sugar and sour cream together.
Add 1 1/2 packages of coconut to sugar mixture.
Place filling between layers and sprinkle with remainder.
Let stand overnight or several hours before serving.
This freezes well. Keep stored in refrigerator.
Stays moist a long time.