1 butter cake mix
1 pt. sour cream
1 1/2 c. sugar
1 (12 oz.) pkg. coconut
1 tsp. vanilla
1 1/2 c. Cool Whip

Combine sour cream, sugar, coconut, vanilla, blending well. Chill several hours or overnight. Prepare cake mix, making 2 layers. When cool, split both layers. Reserve 1 cup of coconut mixture for topping. Spread remainder between layers. Combine Cool Whip and reserved coconut mixture and frost cake with this. Seal cake in airtight and refrigerate for up to 13 days.