Coconut Cake

Directions

1. 1
   Mix sour cream with granulated sugar.
2. 2
   Set in refrigerator overnight.
3. 3
   Next day, add frozen coconut, crumbled up.
4. 4
   Then bake a yellow cake (brand name of your choice) the kind that uses butter not oil, according to package directions.
5. 5
   Spread into 2 greased and floured round cake pans and bake according to package directions.
6. 6
   Split 2 layers into 4 layering cake, filling and alternating until all layers and filling are used, ending with filling on top.
7. 7
   Then use thawed Cool Whip to frost top and sides of cake.
8. 8
   Sprinkle thawed coconut package on top and sides of cake.
9. 9
   Cover and refrigerate for 5 days before serving.
10. 10
    The longer the cake sits in the refrigerator, the moister it becomes.