White cake mix
1 c. sour cream
2 pkgs. frozen coconut
2 c. sugar
1 lg. container Cool Whip

Bake the cake mix in 3 round pans. Mix the sour cream, coconut and sugar together. Use this as a filling between the cake layers. Ice the cake with Cool Whip and sprinkle with more frozen coconut. Refrigerate for 24 hours. Deliciously moist!