The night before baking the cake, combine the sugar, sour cream and coconut. The next morning, prepare the cake and bake in two layers according to package directions. turn out the layers and cool. Split each layer to make 2 layers (for a total of 4 layers). Fill and frost with sour cream mixture. Store in refrigerator and do nut cut for 4 days. Really makes a moist and delicious cake.
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