Four Day Coconut Cake - cooking recipe

Ingredients

2 c. sour cream
24 oz. frozen coconut, thawed
1 yellow cake mix
2 c. granulated sugar

Preparation

Mix sour cream, sugar and thawed coconut in large bowl.
Seal and refrigerate overnight.
Next day, bake cake according to package directions in round cake pans.
Allow to cool completely, then split layers, making 4.
Place coconut mixture between each layer; cover outside of cake with mixture.
Place cake in covered cake dish or plastic wrap.
Leave in refrigerator for 4 days. After fourth day, you may eat it.