Coconut 3 Day Cake - cooking recipe

Ingredients

2 c. sugar
2 pkg. frozen coconut
1 (16 oz.) sour cream
1 yellow cake mix
1 (8 oz.) Cool Whip

Preparation

Mix the first 3 ingredients; set aside. This is the filling. Mix cake as directed on the box.
Bake in two 8-inch round cake pans. When cooled, split the layers; put the filling between the layers. Reserve 1 cup of filling to add to the carton of Cool Whip for the frosting on top. Store in the refrigerator.
Best after 3 days in the refrigerator, if you can wait that long.