First Day:
1 cup sugar
1 cup sour cream
1 cup coconut
Mix ingredients together and refrigerate
Second Day:
1 (18.25 ounce) package yellow cake mix
Mix cake as directed on package; pour into a greased and floured 13 x 9 x 2-inch baking pan.
Bake as directed on package; cool 10 to 15 minutes in pan and carefully remove cake from pan; allow to cool completely on wire rack; wrap cake well and freeze.
Third Day:
1 (12-ounce) container non-dairy whipped topping
Add the whipped topping to the first day’s mixture, mix well.
Remove frozen cake from freezer split length wise into 2 pieces
Spread 1/2 of the filling on the bottom layer, place the second layer on top of this and spread remaining filling on the top layer. Keep refrigerated
Makes 12 servings.
NOTE:
This cake can be baked in 2 (8 or 9-inch) round baking pans then sliced into 4 layers, if you prefer. Follow the same directions.