Coconut Cake

Directions

1. 1
   Bake cake as directed; let cool completely.
2. 2
   Split layers. Mix together the sugar, sour cream and coconut; chill.
3. 3
   Set aside 1 cup for the frosting; put remainder between the layers.
4. 4
   Blend the reserved sour cream mixture with the Cool Whip; frost cake. Store in airtight container in refrigerator for at least 3 days before serving.