Coconut Sour Cream Cake - cooking recipe

Ingredients

1 pkg butter flavored cake mix
2 cups sugar
1 (6 oz) carton sour cream
1 (12 oz) pkg frozen coconut
1 1/2 cups Cool Whip

Preparation

Prepare cake mix as directed, making two 8-inch layers.
When cool, split both layers.
Combine sugar, sour cream, and coconut, blend well and chill.
Reserve one cup of sour cream mixture for frosting.
Spread remainder of sour cream mixture between layers of cake.
Combine reserved sour cream mixture with Cool Whip.
Blend until smooth, spread on top and sides of cake.
Seal cake in air tight container and refrigerate 3 days before serving.