Coconut Sour Cream Cake - cooking recipe

Ingredients

1 pkg. butter flavored cake mix
2 c. sugar
1 (16 oz.) sour cream
1 (12 oz.) frozen coconut, thawed
1/2 c. Cool Whip

Preparation

Prepare cake mix according to package directions, making two 8-inch layers.
When cool, split both layers.
Combine sugar, sour cream and coconut.
Blend well and chill.
Reserve 1 cup for top and sides.
Put remainder between layers.
Combine reserved cup with Cool Whip; blend until smooth.
Frost cake.
Seal in airtight container and refrigerate for 3 days before serving.