3 Day Coconut Cake

3 Day Coconut Cake 1 box white cake mix (bake as directed, except i used whole eggs instead of egg whites). 2 c sugar 3 pkg frozen coconut (in the freezer section with frozen fruits). 16 oz sour cream 1 pkg whipped topping Bake cake as directed in 8 or 9 inch round pans. Cool completely. Cut each cake into two layers. You should now have four layers. Combine sugar, sour cream, whipped topping, and only 2 packages of the frozen coconut in a bowl and mix. Spread over first layer. Add second layer and repeat until you have iced all four layers. Spread icing onto the sides and crumble remaining package of coconut onto the top and sides of the cake. Refrigerate for 3 days to 'marinate'. Trust me, it's definetly worth it! Enjoy!