Coconut Cake

Directions

1. 1
   Bake cake as directed using two pans.
2. 2
   Split each layer in half.
3. 3
   Combine sugar, sour cream and coconut.
4. 4
   Chill.
5. 5
   Reserve 1 cup of sour cream mixture for frosting.
6. 6
   Spread remaining mixture between layers.
7. 7
   Combine reserved mixture with Cool Whip.
8. 8
   Blend until smooth and spread on top and side of cake.
9. 9
   Store in airtight container.
10. 10
    Refrigerate for two days before serving to allow cake to moisten.