1 box butter flavored cake mix
2 c. sugar
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. coconut
1 (8 oz.) carton whipped topping

Prepare cake mix according to package. Bake in a round cake pan. Cool. Slice each layer in half. Combine sugar, sour cream and coconut. Mix well and chill. Spread mixture on layers. Reserve 1 cup. Mix whipped topping with remaining coconut mixture and frost sides and top. Keep cake refrigerated.

NOTE: Better if made 2 or 3 days in advance. Freezes well.