Easy Coconut Cake

1 package yellow cake mix with pudding in the mix
2 cups sugar
2 cups sour cream
2 9-ounce packages frozen coconut, thawed
1 1/2 cups Cool Whip, thawed

Combine sugar, sour cream and coconut and chill. Bake cake according to package directions and let cool. Split cake into layers. Take 1 cup of coconut mixture and stir into Cool Whip for frosting. Spread remaining mixture between cake layers. Top with frosting. Store in refrigerator for three days before serving.

Note: This recipe was passed down to me but I think it came from "Tee Time at the Masters" cookbook. This is so nice to have on hand when you are busy the day of the party or have company coming. You can double the recipe and bake in 9 X 13 pans. It also freezes very well. (This is so good, I hardly ever have enough left over to freeze.)