Coconut Sour Cream Cake

Grannie F. has always been a fabulous cook and she is very well known for this cake. I don't normaly like coconut, but I love this cake. I think that she adds an extra cup of love to hers, because mine just doesn't taste quite the same. Love you Grannie!

Coconut Sour Cream Cake

1 White or Yellow Cake Mix
2 Cups Sugar
1 Container of Sour Cream (8 oz.)
2 Pkg. Frozen Coconut, Thawed
1 1/2 Cup Whipped Cream

Prepare cake according to directions. Make in 2 eight inch or nine inch round cake pans. Split both of the round cakes horizontally after they have cooled. Blend together the sugar sour cream and coconut. Chill! Spread all about 1 Cup of the sour cream mixture between the 4 layers. Blend the remaining cup of the mixture with the whipped topping frost the top and sides of the cake. Seal in an airtight container and refrigerate for 2 days before serving. Keep refrigerated after cutting .MMMMMM....MMMMMM....GOOD!  *(note, this picture is of the frosting only.)