Coconut Cake

Directions

1. 1
   Stir sour cream, coconut and sugar in large container; let refrigerate overnight.
2. 2
   On the second day, bake cake mix as directed.
3. 3
   Let cool thoroughly.
4. 4
   Split cake into 4 layers.
5. 5
   Put coconut mixture between layers, then add a small container of Cool Whip to the other half of the mixture.
6. 6
   Ice the top and sides with this mixture.
7. 7
   Refrigerate overnight; cut the third day.