Four Day Coconut Cake - cooking recipe

Ingredients

2 c. sour cream
1 c. sugar
2 (12 oz.) or 4 (6 oz.) pkg. frozen coconut
1 pkg. white cake mix

Preparation

Combine sour cream, sugar and coconut.
Mix and leave, covered, overnight in refrigerator.
Next day, bake cake mix according to directions in two layers.
Split each layer to make 4 layers in all.
Put coconut mixture between layers and on top of cake.
Seal in covered cake container and refrigerate up to 4 days before serving. Cake absorbs the icing.