Quick Coconut Cake

Directions

1. 1
   Bake cake as directed using 2 layer pans.
2. 2
   Split each layer in half.
3. 3
   Combine sugar, sour cream and coconut.
4. 4
   Chill.
5. 5
   Reserve 1 cup sour cream mixture for frosting.
6. 6
   Spread remainder between layers of cake.
7. 7
   Combine reserved sour cream mixture with Cool Whip.
8. 8
   Blend until smooth.
9. 9
   Spread on top and sides of cake. Store in airtight container in refrigerator for 3 days before serving.
10. 10
    This cake is well worth waiting for!