3-Day Coconut Cake - cooking recipe

Ingredients

1 (18 ounce) package white cake mix
3 egg whites (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)
16 ounces sour cream
12 ounces frozen coconut, thawed and drained
1 1/2 cups Cool Whip
1 cup granulated sugar

Preparation

The night before you make this cake, blend together the sour cream, coconut and sugar.
Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.
The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool.
Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.
Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture between the layers.
Mix Cool Whip together with the reserved 1 cup coconut mixture.
Frost sides and top of cake with this mixture.
Cover the cake and place in the refrigerator.
Do NOT remove or eat for 3 days.