Easy Coconut Cake - cooking recipe

Ingredients

2 c. sour cream
2 c. sugar
1 pkg. frozen fresh coconut
1 pkg. yellow butter cake mix

Preparation

Combine first 3 ingredients.
Let set overnight in refrigerator.
Mixture should be chilled.
Next day, prepare cake according to package directions for 2 (8-inch) layers.
Cut each 8-inch layer in two, making 4 (8-inch) layers.
Turn cut side up; slice off brown layer, leaving cake open so topping can sink in. Spread coconut between layers.
Let stand 3 days in refrigerator. Coconut mixture may need to be spooned on periodically while cake is chilling.
Super moist.
Super good.