1 pkg. butter cake mix
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut or regular flaked coconut
2 c. sugar
1 sm. Cool Whip

Prepare cake as directed on package and bake in two 8-9 inch layer pans. Mix sour cream, coconut and sugar. Spread between split layers of cake. Reserve 1 cup of sour cream mixture and combine with Cool Whip. Spread this on top and sides of cake. Refrigerate in airtight container for 3 days before serving.