Sour Cream Coconut Cake - cooking recipe

Ingredients

1 box butter flavor cake mix
2 c. sugar
8 oz. sour cream
12 oz. frozen coconut, thawed
1 1/2 c. whipped cream

Preparation

Prepare the cake according to directions, making 2 layers. Split both layers.
Blend together the sugar, sour cream and coconut and chill.
Spread all but one cup of mixture between the 4 layers.
Blend the rest with whipped cream and spread on cake. Refrigerate for 3 days in airtight container.