1 1/2 c. powdered sugar
2 (8 oz.) cartons sour cream
1 (12 oz.) pkg. frozen coconut
1 box Duncan Hines yellow cake mix
1 carton Cool Whip
1 can flaked coconut

1st Day: Mix together powdered sugar, sour cream and frozen coconut. Cover and refrigerate for 24 hours.

2nd Day: Bake cake as directed on box. Cool cake well and split each layer to have a total of four layers. Spread powdered sugar, sour cream and frozen coconut mixture between layers, cover and refrigerate for 24 more hours. 3rd Day: Ice cake with Cool whip. Sprinkle with flaked coconut, cover ad refrigerate for 2 days. Cake can be cut on 5th day.