2 c. sour cream
2 c. sugar
2 (6 oz.) pkgs. frozen coconut
2 sm. cans crushed pineapple, drained
1 box yellow cake mix

Combine sour cream, coconut and 1 can crushed pineapple in a bowl. Refrigerate overnight. Prepare cake mix according to package directions. Stir in other can of pineapple. Pour in greased 9x13 inch pan and bake according to box directions. Ice cool cake with sour cream mixture. Keep refrigerated.