Sour Cream Coconut Cake - cooking recipe

Ingredients

1 box yellow butter flavor cake mix
2 c. sugar
1 (8 oz.) container sour cream
1 (12 oz.) bag frozen coconut, thawed
1 1/4 c. whipped cream or Cool Whip

Preparation

Bake cake in 2 layers according to directions on box.
Cool. Split into 4 layers.
Mix sugar, sour cream and coconut together. Chill.
Spread all but 1 cup with whipped cream.
Frost top and sides.
Seal in airtight container for 3 days before serving.