4-Day Coconut Cake with Sour Cream Icing

4-Day Coconut Cake with Sour Cream Icing

2 cups sour cream; 2 cups sugar; 14 oz. package flaked coconut; white cake mix

Day 1: Prepare icing by mixing sour cream, sugar and coconut together and cover. Place in refrigerator the day before the cake is baked.

Day 2: Bake the cake according to package directions in 2 round cake pans. After cooling, split the layers; frost each layer and the sides with refrigerated coconut mixture. Wrap the entire cake in Saran Wrap and leave in the refrigerator two days before serving.