1 bx. yellow cake mix
1 (8 oz.) ctn. sour cream
2 c. sugar
2 (6 oz.) pkgs. frozen shredded coconut
1 (8 oz.) ctn. Cool Whip

Bake cake, according to package directions, in two 9-inch layers (or four thin layers). If you bake two layers, split each after cakes have cooled.

Mix together sour cream, sugar and coconut (reserving approximately half of one bag of coconut for garnishing cake). Reserve one cup of this filling; spread remaining filling between cake layers. Fold Cool Whip into reserved cup of filling and frost top and sides of cake. Garnish with remaining coconut. Keep refrigerated.

This cake is better if made a couple of days before serving.