1 pkg. butter-flavored yellow cake mix
2 c. sugar (I use 1 1/2 c.)
16 oz. sour cream
12 oz. pkg. frozen coconut
1 1/2 c. (8 oz.) thawed Cool Whip

MUST BE PREPARED 3 DAYS IN ADVANCE.

Combine sugar, sour cream and coconut and chill. Prepare cake mix according to directions. Make two 9-inch layers, when cake is completely cool, split each layer carefully. (I use plates to flip.) Makes four 9-inch layers.

Set aside 1 cup of sour cream mixture for frosting. Spread remaining mixture between 3 layers of cake.

Combine Cool Whip with 1 cup of reserved sour cream mixture. Use this to ice cake. Chill for 3 days!