Easy Coconut Cake

Directions

1. 1
   Bake cake as directed on box for 2 layers.
2. 2
   After cooled, split each layer to make a total of 4 layers.
3. 3
   Mix sugar, sour cream and frozen coconut.
4. 4
   Reserve about 1 cup of this mixture. Spread remaining mixture between each of the now 4 layers of cake. Combine reserved cup of mixture with whipped topping.
5. 5
   Spread over top and sides of cake.
6. 6
   Cake is supposed to stay in the refrigerator for 3 days before serving, if you can wait that long. Keep refrigerated.