1 1/2 c. sugar
2 (8 oz.) cartons sour cream
3 (6 oz.) pkgs. frozen coconut
1 box butter cake mix (yellow or white)

Mix sugar, sour cream and coconut. Refrigerate for 24 hours. Mix cake mix according to directions on box. Bake in 2 layers (8 inch). Cool. Split each layer making four layers. Spread the coconut filling between layers and on top of cake. Place in an airtight container and refrigerate for 3 days.