Quick Coconut Cake

Directions

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