Coconut Cake

Directions

1. 1
   Bake cake according to mix directions.
2. 2
   Split cooled cake layers in half.
3. 3
   Combine sugar, sour cream and 2 cups coconut. Reserve 1 cup of this mixture for frosting.
4. 4
   Spread sour cream mixture between layers and on top of cake.
5. 5
   Combine reserved cup of sour cream mixture with Cool Whip.
6. 6
   Blend until smooth. Spread on top and sides of cake.
7. 7
   Sprinkle remaining coconut on cake.
8. 8
   Store in airtight container in refrigerator for 3 days before serving.