1 (18 1/2 oz.) pkg. butter flavored cake mix
2 c. sugar
1 (16 oz.) carton commercial sour cream
1 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. whipped topping

Prepare cake mix according to package directions. Make 2 (8") layers. When completely cool, split both layers horizontally. Combine sugar, sour cream and coconut, blending well; chill. (Reserve 1 cup for frosting.) Spread remainder between layers of cake. Combine reserved sour cream mixture with whipped topping. blend until smooth. Spread on top and sides of cake. Seal cake in an air tight container and refrigerate for 3 days before serving.