Sour Cream Coconut Cake

Ingredients

• 1 pkg Duncan Hines butter cake mix
• 1 34 c sugar
• 2 6 oz pkg frozen coconut
• 1 small Cool Whip
• 1 16 oz sour cream

Directions

1. Mix sugar frozen coconut and sour cream until blended
2. Place in a covered container and refrigerate overnight
3. The next day prepare cake mix as directed on box
4. Bake in layers
5. When cool split layers into 4 layers
6. There should be enough topping to cover all four layers
7. Cover entire cake and refrigerate for another day or two
8. The longer this cake is refrigerated the better it becomes