3 Day Sour Cream Coconut Cake

Total Time: 72 hrs 45 mins Preparation Time: 72 hrs Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 (18 ounce) package cake mix (i use duncan hines)
• 1 cup sugar (can use splenda)
• 2 cups light sour cream
• 1 (12 ounce) package flaked coconut
• 2 cups cool whip lite, thawed

Recipe

• 1 mix sour cream, sugar and coconut well and refrigerate for 2 hours.
• 2 bake cake according to package instruccions in two 9 inch layers. cool and split in four layers.
• 3 spread the coconut mixture as filling between the layers, reserving a cup.
• 4 combine reserved coconut mixture with cool whipped topping blending until smooth and frost the cake.
• 5 cover the cake and refrigerate for 3 days before serving. it is very important to let it set the full time for better flavor.