1 box white or yellow cake mix
8 oz. sour cream
1 c. sugar
6-7 oz. flaked coconut
1 sm. Cool Whip

Cook cake according to box directions and in round cake pans. Split layers in half to make 4 layers.

Mix sour cream, sugar, coconut and Cool Whip together. (Sugar melts better if this is mixed before cooking cake and let it set for a while.) Spread this between layers and on top of cake. Refrigerate. Cake is best if cooked 1-2 days before serving.