Sour Cream Coconut Cake

1 Duncan Hines Butter cake mix
1 ½ c. granulated sugar
1 (16 oz.) carton sour cream
12 oz. frozen coconut - thawed
1 ½ c. Cool Whip

Prepare cake mix and bake according to directions on pkg ,making two 8" layers. When cool, split into 2 layers each. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 c. sour cream mixture for frosting. Spread remainder between layers of cake. Combine the reserved sour cream mixture with Cool Whip, blend until smooth. Spread on top and sides of cake. Wrap cake in aluminum foil and refrigerate for 3 days. Don't peek! Well worth the wait!

Myrtle Rector
Front Royal