Coconut Sour Cream Layer Cake

By á-3009

Ingredients

• 1 pkg. white cake mix
• 2 cups sugar
• 3 pkg. frozen coconut
• 1 (8 oz.) cool whip
• 1 (8 oz.) sour cream

Preparation

Step 1

Preheat cake mix according to package directions, making two 8-inch layers. When completely cooled, split both layers. Combine the sugar, sour cream and coconut blending well. Chill this mixture while cake is baking. Reserve 1 cup of the coconut and sour cream mixture for the frosting. Spread remainder between layers. Combinge reserved sour cream, coconut mixture with the cool whip. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refigerate for 3 days before serving.