1 (18 1/2 oz.) Duncan Hines butter flavored cake mix
2 c. powdered sugar
1 (16 oz.) sour cream
1 (12 oz.) frozen coconut, thawed
1 1/2 c. Cool Whip

Prepare cake mix according to directions on package. Make two 8 inch layers. When cool split both layers.

Combine sugar, sour cream and coconut; blend well. Chill. Reserve 1 cup of sour cream mixture for frosting top and sides. Spread remaining frosting between layers of cake.

Combine reserved sour cream mixture with Cool Whip. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate overnight before serving. Makes 8 servings.