How to Make Coconut Cake
- Bake cake, as directed, using 2 layer pans
- split each layer in half, creating 4 round layers
- Combine sugar, sour cream, and cococut. Chill
- Reserve l cup sour cream mixture for frosting. Spread remainder between layers of cake.
- Combine reserved sour cream mixture with cool whip. Blend until smooth. Spread on top and on sides of cake.
- Store in air-tight container in refrigerator for 3 days before serving