1 (18 1/2 oz.) pkg. butter flavored cake mix
2 c. sugar
1 (16 oz.) carton commercial sour cream
1 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. frozen whipped topping, thawed

Prepare cake mix according to package directions, making two 8 inch layers; when completely cool, split both layers.

Combine sugar, sour cream and coconut, blending well; chill. Reserve 1 cup sour cream mixture for frosting; spread remainder between layers of cake.

Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and side of cake. Seal cake in airtight container, and refrigerate for 3 days before serving. Served for many Lenten Service luncheons.