Coconut Wait Cake

INGREDIENTS:
1 Box butter-flavored cake mix & ingredients called for
1 1/2 cups Sugar
16 oz Sour cream
2 6-oz pkgs Fresh-frozen grated coconut, thawed
1 1/2 cups Kool Whip, thawed

DIRECTIONS:
1. Prepare cake mix according to package directions. Make two 8-inch layers. When completely cooled, split both layers horizontally to make 4 layers.
2. Mix sugar, sour cream and coconut together. Chill.
3. Reserve 1 cup of the coconut-sour cream mixture for frosting the cake. Spread remainder between the layers.
4. Combine reserved sour cream - coconut mixture with whipped topping. Blend until smooth.
5. Spread over top and sides of cake. Seal cake in airtight container and refrigerate for 2 days before serving.

Posted on behalf of Evelyn Fontenot