1 box butter flavored cake mix
2 c. sugar
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut
1 (8 oz.) carton whipped topping

Prepare cake mix according to directions on package. Bake in 2 round cake pans. Cool. Slice each layer in half.

Combine sugar, sour cream and coconut. Mix well and chill. Spread coconut mixture and frost sides and top.

Keep cake refrigerated. Better if made 2 or 3 days in advance. Freezes well, also.