Coconut Cake

Directions

1. 1
   Bake cake according to package directions in two 8-inch cake pans.
2. 2
   Cool.
3. 3
   Cut two layers in half so you have four thin layers. Mix sour cream, sugar and coconut.
4. 4
   Reserve one cup; use remaining mixture to put layers of cake together.
5. 5
   Wrap layers airtight and refrigerate for 3 days.
6. 6
   Mix Cool Whip with the 1 cup reserved mixture.
7. 7
   Ice cake and serve!