Refrigerator Coconut Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) pkg. yellow cake mix or 4 layers of your own
2 (8 oz.) cartons commercial sour cream
2 c. confectioners sugar
1 (12 oz.) pkg. frozen grated coconut, thawed
1 (12 oz.) frozen whipped topping, thawed

Preparation

Combine sour cream, topping, sugar and coconut, saving some coconut.
Refrigerate while baking cake.
When layers are cool, spread tops and side with icing and top with remaining coconut. Place cake in tightly covered cake saver and refrigerate for 3 days before serving.