1 pkg. yellow butter flavored cake mix
1 1/2 c. sugar (or 2 c. if needed)
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut (thawed)
1 1/2 c. frozen whipped topping (thawed)

Prepare cake mix as directed. Bake in 2 layers. When completely cooled, split layers in half horizontally. Blend sugar, sour cream, and coconut. Chill. Reserve 1 cup of sour cream mixture for frosting. Spread remaining mixture between layers.

FROSTING:

Combine 1 cup reserved mixture with whipped topping and blend until smooth. Frost top and sides of cake. Seal and store in refrigerator 3 days before serving.