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

Bake cake as directed in 2 pans; cool. Slice each cake in half. Combine sugar, sour cream and coconut; chill. Spread mix on layers, leaving 1 cup. Mix with whipped cream and frost cake. Refrigerate. Better if made 2 or 3 days in advance. Freezes well.