Coconut Cake With Sour Cream Frosting


•The night before making the cake, combine sugar, sourcreamand coconut. Cover and refrigerate overnight.

•The next day, prepare the cake mix according to package directions for two 8 or inch round cake pans. Let cool completely. Split each layer into two for a total of 4 cake layers.

• Remove the sour cream coconut mixture from the refrigerator. Remove 1 cup of the mixture and set aside.

• Spread the remaining sour cream coconut mixture in between the cake layers.

• Blend the Cool Whip and 1 cup of reserved sour cream coconut mixture together. Frost cake with this mixture.

• Place cake in an airtight container and store in the refrigerator