Coconut Cream Cake - cooking recipe

Ingredients

1 butter recipe cake mix
1 (8 oz.) carton sour cream
2 c. sugar
18 oz. frozen coconut
1 (16 oz.) carton Cool Whip

Preparation

Follow directions for 8 or 9-inch cake; bake and cool.
Slice to make 4 layers.
Thaw coconut; mix all ingredients together (well) with fork.
Refrigerate for 3 days before cut.