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3 DAY SOUR CREAM COCONUT CAKE 
1 pkg. yellow butter flavored cake mix
2 c. sugar
1 (16 oz.) carton sour cream
1 (10 oz.) carton whipped topping (thawed)
1 (12 oz.) pkg. frozen coconut (thawed)

Prepare cake according to directions. Bake in 2 layers. When cake is completely cool, split layers in half. Combine sugar, sour cream and coconut, blend well. Save a cup of sour cream mixture.

Spread remaining mixture between split layers. Combine the cup of sour cream mixture with whipped topping. Spread on top and sides of cake.

Seal in container and leave in refrigerator 3 days before serving.

Put a lot between layers.

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