2 c. or 3 sm. cans coconut
1 1/2 c. sugar
1 c. sour cream

Mix together. Let sit overnight. Bake yellow cake. Cool. Split in layers 4 in all. Spread filling on layers.

FROSTING:

1 c. sour cream
9 oz. Cool Whip

Spread 1 cake cover with coconut. Place in airtight container. Refrigerate.