CAKE: 2 layers of your favorite yellow cake. When cooked and cooled, split layers with string.

ICING:

2 c. granulated sugar
1 1/2 c. Cool Whip
1 (12 or 16 oz.) sour cream
1 (16 oz.) pkg. frozen coconut

Stir together icing ingredients except the Cool Whip. Let stand a few minutes. Take out one cup and save. When the remainder, ice cake between layers. Into the cup saved out, add 1 1/2 cups Cool Whip and ice top and sides of cake. Place cake in airtight container in refrigerator for 2-3 days before cutting. Freezes well.