Coconut Freezer Cake

Coconut Freezer Cake

1 (18 ¼ ounce) package white cake mix
1 (14 ounce) package sweetened flaked coconut
1 (16 ounce) container sour cream
2 cups sugar
1 (8 ounce) container frozen whipped topping, thawed

Prepare cake according to package directions dividing batter evenly among three, 9" round cake pans. Bake according to package directions. Let cool. In a large bowl, combine coconut, sour cream and sugar; set aside one cup of mixture. Place one cake on a cake stand and top with half the coconut mixture. Add second cake and spread remaining coconut mixture on top. Place third layer on; set aside. Combine reserved coconut mixture with whipped topping; frost top and sides of cake. Place in freezer. Let stand 15 minutes before serving.

Makes 12 to 18 servings