1 Duncan Hines butter cake mix
2 c. sugar
12 oz. frozen coconut
16 oz. sour cream
1 1/3 c. Cool Whip

Cook cake mix into two layers. While cake is cooking, mix sugar, sour cream and coconut. Chill.

Cool cake and split layers into four layers. Reserve one cup of sour cream mixture. Set aside to be used in frosting. Spread the remaining sour cream mixture between the layers of cake.

Mix the reserved one cup of sour cream mixture with 1 1/3 cups Cool Whip and frost the top and sides of cake.

Place cake in an air tight container and refrigerate for three days.