1 yellow cake mix, Betty Crocker with pudding is best

Cook according to directions in 2 layer pans. 2 c. sugar 2 pkg. frozen grated coconut (which can be found at Winn Dixie) 1 lg. container Cool Whip 1 pkg. regular grated coconut

The night before making the cake mix sour cream, sugar and frozen coconut; place cover in the refrigerator. After cake is cool, split layers, making 4 layers.

On large cake server, which can be covered, place 1st layer - spread lightly with Cool Whip then generously with the sour cream-coconut mixture. Continue this procedure with all layers. Then "ice" the whole cake thickly with Cool Whip and top with coconut. (Even the sides.) Cover and place in refrigerator. Good right away, but best when you leave in the refrigerator for about 2 weeks! Must be refrigerated at all times!