THREE-DAY COCONUT CAKE

1 package white cake mix
16 ounces sour cream
12 ounces frozen coconut (thawed and drained) 
1-1/2 cups Cool Whip
1 cup granulated sugar

The night before you make this cake, blend together the sour cream, coconut and sugar. Separate 1 cup of mixture and place in a separate bowl. Refrigerate both portions.

Prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans. Let cool. Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.

Place one layer of cake on the plate of a cake stand or cake saver that has a top. Spread all but the reserved 1 cup of coconut mixture between the layers.

Mix Cool Whip together with the reserved 1 cup coconut mixture. Frost sides and top of cake with this mixture. Cover the cake and place in the refrigerator.

Do not remove or eat for three days. Do not even peek. The longer this cake sits in the refrigerator, the better it gets. However, it is not humanly possible to wait longer than three days. Store in your refrigerator down to the last delicious crumb.

(Note:  You can use regularly packaged coconut if frozen isn't available, it's still deeelicioulsy good!)