Shelly's Recipe

THREE DAY COCONUT CAKE

Category: Cakes from Cake Mixes

1st day - Mix together and refrigerate:
1 cup sugar
1 cup sour cream
1 cup coconut

2nd day
1 yellow cake mix
Mix cake as directed and pour into a greased 13x9 inch baking pan or 2 (8-9 inch) round cake pans. Bake according to pkg directions. Cool 10-15 minutes in pan and carefully remove from pan and cool completely on wire rack; wrap cake well and freeze.

3rd day
12 oz container whipped topping

Add the whipped topping to the first days mixture, mix well. Remove frozen cake from freezer and split length-wise into 2 pieces. Spread 1/2 of the filling on the bottom layer and place the second layer on top. Spread remaining filling on the top layer. Keep refrigerated.