COCONUT FREEZER CAKE

Coconut Freezer Cake
18-1/4 oz. pkg. white cake mix
14-oz. pkg. sweetened flaked coconut
16-oz. container sour cream
2 c. sugar
8-oz. 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.