Coconut Cake

Directions

1. 1
   Bake cake as directed on box (for 2 layers).
2. 2
   Split cake in halves when cooled.
3. 3
   Combine sugar, sour cream and coconut (reserve small amount of plain coconut to put on finished cake). Chill mixture.
4. 4
   Reserve 1 cup for frosting.
5. 5
   Spread rest between layers and on top of cake. Combine sour cream mixture (1 cup) with Cool Whip and blend until smooth.
6. 6
   Spread on top and sides. Sprinkle rest of coconut on cake.
7. 7
   Store in airtight container for 3 days in refrigerator before slicing.
8. 8
   Enjoy!