Four Day Coconut Cake - cooking recipe

Ingredients

1 (18 ounce) box French vanilla cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 1/2 cups white sugar
6 1/2 cups flaked coconut
2 cups sour cream

Preparation

In a large mixer bowl combine the sour cream sugar and coconut.
Transfer to a tightly covered container and place in fridge.
I use a flat square so that I can divide evenly later.
Refrigerate 24 hours.
Bake your cake mix according to package directions.
Bake in two 9 inch size pans.
Cool the cake when done, remove from pans to cooling rack.
Then chill layers completely in fridge.
Split each layer, so now you have four layers.
Divide filling into five parts.
Do this by scoring the top evenly with a knife while still in your container.
Place each portion of filling between each layer.
The fifth portion frost top and sides of cake.
Store tightly covered in fridge for 2 to 3 days before serving.
Cut and serve.