3 Day Sour Cream Coconut Cake - cooking recipe

Ingredients

1 (18 ounce) package white cake mix (I use Duncan Hines)
1 cup sugar (can use Splenda)
2 cups light sour cream
1 (12 ounce) package flaked coconut
2 cups Cool Whip Lite, thawed

Preparation

Mix sour cream, sugar and coconut well and refrigerate for 2 hours.
Bake cake according to package instruccions in two 9 inch layers. Cool and split in four layers.
Spread the coconut mixture as filling between the layers, reserving a cup.
Combine reserved coconut mixture with Cool Whipped topping blending until smooth and frost the cake.
Cover the cake and refrigerate for 3 days before serving. It is very important to let it set the full time for better flavor.