Three day coconut cake

1 (18.25 ounce) package white cake mix
1 cup sour cream
2 cups white sugar
1 (14 ounce) package flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

1 Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers. ******If you choose not to split the layers, divide the mixture in to three cake pans. The cooking time will be shorter.
2 Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top).****You need to let, if you can, sit in refrig overnite, or at LEAST several hours, and stir a couple times.
Set aside one cup of this mixture. Spread remainder between layers of cake.
3 Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!

Icing:
3 egg whites, stiffly beaten
2 cups sugar
Meat of 1 fresh coconut, ground or grated
1 cup coconut milk

For the cake, preheat the oven to 350°. Grease two 8" cake pans & dust w/flour. Place circles of waxed paper in the bottoms of the pans & grease & flour them.
Sift the flour, baking powder & salt together. In a separate bowl, cream the sugar & butter, then add the eggs & vanilla & beat well. Add the dry ingredients & milk alternately, starting & ending w/the dry ingredients & beat until smooth. Pour the batter into the pans & bake 20-25 minutes. Cool on a rack, remove from the pans & peel off the waxed paper.
To make the icing: Place the beaten egg whites in a saucepan & add sugar, coconut & coconut milk. Over medium heat, bring the mixture to a full boil & boil 4-5 minutes. Remove from the heat & spread on the cake while both the cake & icing are still warm.~~

Then I make this frosting for it and put more coconut all over the outside. So simple but always wonderful!

White and Fluffy Frosting

1 cup milk
3 tablespoons flour
1 teaspoon vanilla
1 cup Crisco shortening (white)
1 cup fine grain granulated sugar

Combine milk and flour; cook over medium heat until boils and thickens. Cool completely and stir in vanilla. With an electric mixer; beat shortening and sugar until smooth and creamy. Beat in cooled milk mixture until light and fluffy. Good on any kind of cake or fill cupcakes.

Marilyn