Three Day Coconut Cake

Three Day Coconut Cake

Ingredients:

1 pkg. yellow butter flavored cake mix

2 c. sugar

1 16 oz. carton sour cream

3 6 oz. pkg. frozen coconut

8 oz. frozen whipped topping

Directions:

Prepare cake mix according to directions on box for 2- 9 inch cakes.

When cake is completely cooled, split layers in half horizontally.

Thaw coconut and whipped topping.

Reserve ½ package coconut. Pat with paper towels to remove moisture.

Combine sugar, sour cream and remaining coconut, blending well. Chill. Reserve 1 ½ cups of the mixture for frosting.

Spread remaining mixture between layers.

Combine reserve sour cream mixture with whipped topping, blending until smooth. Spread on top and sides of cake. Garnish with reserved coconut.

Seal in an air tight container and store in refrigerator three days before serving.