3-Day Coconut Cake

• 1 (18 ounce) package white cake mix
• 3 egg whites (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 16 ounces sour cream
• 12 ounces frozen coconut, thawed and drained
• 1 1/2 cups Cool Whip
• 1 cup granulated sugar

1. The night before you make this cake, blend together the sour cream, coconut and sugar.
2. Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.
3. The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool.
4. Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.
5. Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture between the layers.
6. Mix Cool Whip together with the reserved 1 cup coconut mixture.
7. Frost sides and top of cake with this mixture.
8. Cover the cake and place in the refrigerator.
9. Do NOT remove or eat for 3 days.

white cake, egg whites, oil, water, sour cream, frozen coconut, sugar

Taken from www.food.com/recipe/3-day-coconut-cake-108708 (may not work)