Coconut Sour Cream Cake

Coconut Sour Cream Cake 1 (18 ounce) yellow butter recipe cake mix (Duncan Hines) 1⁄2 cup butter (use real butter) 3 eggs 2⁄3 cup water 1 (16 ounce) carton sour cream 1 (12 ounce) frozen coconut (thawed) 1 cup sugar 1 (8 ounce) Cool Whip 1⁄2 cup coconut flakes (sprinkling on top) Approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate 8 hours and let flavors blend. Mix cake mix, butter, eggs and water per instructions on box and pour batter into two 8" greased baking cake pans. Bake as per instructions and allow to cool. Cut cake layers in half making a total of four layers. (I have found that using dental floss cuts a layer nicely into halves. I also trim the brown off of the outer cake edges.). Frost with sour cream mixture and stack layers. Spread cool whip evenly on outer cake edges and on top. Sprinkle top with coconut flakes. Keep refrigerated at least one day before cutting cake. Better if you can wait two or three days, but it's very hard to do that!