3-Day Coconut Cake - cooking recipe

Ingredients

1 yellow cake mix
2 pkg. fresh frozen coconut (1 large and 1 small)
2 (8 oz.) containers sour cream
1 1/2 c. sugar
8 oz. Cool Whip

Preparation

Mix the cake mix according to directions on box.
Bake in 2 layers and cool; split into 4 layers.
(Dental floss is good to split cake.)
Mix fresh frozen coconut with sour cream and sugar. Set aside 1/2 cup of this mixture for later use.
Spread the rest between layers.
Mix the 1/2 cup mixture with the whipped topping; spread on top and sides.
Refrigerate 3 days in an airtight container before cutting.