1 pkg. Duncan Hines yellow cake mix
2 c. confectioners' sugar
1 (16 oz.) carton sour cream
1 (10 oz.) pkg. frozen coconut
1 1/2 c. frozen whipped topping, thawed

Prepare cake mix (add 1 (3 ounce) box vanilla instant pudding and add the oil as it says on cake mix). When cool, split both layers, making 4 layers (I use a thread to cut layers). Combine sugar, sour cream, and coconut. Blend well; add whipped topping; blend until smooth. Spread lots in between layers. Spread on top and sides of cake. Refrigerate 3 days before using.