2 cake layers, yellow (baked & cooled)
2 c. sugar
16 oz. sour cream
12 oz. frozen coconut, thawed
1 lg. Cool Whip

Split cake layers (so you will have 4 layers). Combine sugar, sour cream and coconut; blend and chill. Reserve 1 cup of this mixture for frosting. Spread remaining mixture between each layer. Combine reserved mixture with whip cream (Cool Whip) and ice the cake. Seal in airtight container. Refrigerate 3 days.