A friend of ours in Texas made this cake and I loved it so much I had to get the recipe. I made it for Easter this year.
First you mix together 16 oz of sour cream, 16 oz of coconut, and two cups of powdered sugar. Let this mixture sit in the fridge together for 24 hours. (This is where the patience part comes in)
The next day make a white cake mix and bake in two round pans. (The recipe recommends Duncan Hines)
When the cakes have cooled, cut each layer in half. Cover the first layer with the sour cream mixture.
Cover with the top of the cake.
Again use the sour cream filling with the second cake.
Ice the cake with cool whip and cover with coconut. Then you put the cake back in the refrigerator for another 24 hours before serving.
48 hours from beginning- your cake is ready to serve. My family loved it!
Printable recipe found here.