3-Day Easy Coconut Cake - cooking recipe

Ingredients

1 white cake mix
2 pkg. frozen coconut
1 (8 oz.) container sour cream
1 c. sugar
1 (8 oz.) tub whipped topping

Preparation

Mix cake according to directions on box.
Split into 4 layers. Mix 1 1/2 packages of coconut with sour cream and sugar; set aside 1/2 cup of the mixture for later use.
Spread the rest between layers.
Mix the 1/2 cup of mixture with whipped topping and spread on top and sides.
Sprinkle rest of coconut on top of cake.
Refrigerate for 3 days in an airtight container before cutting.