Prepare cake mix according to package instructions and pour
into two 8 inch pans. Cook. Combine sugar, sour cream, and
coconut blending well. Chill. Reserve 1 cup sour cream mixture
for frosting. Spread remainder between layers of cake. Cut each
layer into two. Combine reserved sour cream mixture with
whipped topping, blend until smooth. Spread on top and sides
of cake. Seal cake in airtight container and refrigerate 3 days.
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