Four-Day Coconut Cake

• 1-1/2 c. sugar
• 2 c. sour cream
• 6-1/2 c. flaked coconut
• 18 oz. box French Vanilla cake mix

In a mixer bowl, combine the sugar, sour cream and coconut. Transfer to a tightly covered container and refrigerate for 24 hours.

Prepare and bake the cake in 2 9-inch layer pans according to the box directions. Cool the cakes before removing from the baking pans, then put into refrigerator to chill.

Split each cake layer in half. Divide the filling into fifths (score the top of the mixture with a knife). Place one-fifth of the mixture between each layer. Then, with the remaining two-fifths, frost the sides and top of cake. Store in the refrigerator for 2-3 days before serving.