1 box Duncan Hines cake mix butter flavor (yellow)
2 (8 oz.) containers sour cream
16 oz. fresh frozen coconut, thawed (save a little for top)
1 (9 1/2 oz.) container Cool Whip, thawed
2 c. white sugar

Make the cake according to the directions on the box. Make frosting while cake cools.

Blend sour cream and sugar with spoon or until smooth. Add coconut. Take about 1/2 of this mixture and put into another bowl and add the Cool Whip to this. Keep both bowls in refrigerator until the layers are cooled. Split the layers. Use sour cream, sugar and coconut mixture between the layers and frost with the other mixture. Sprinkle coconut on top. Cover in an air tight container in refrigerator for 3 days before cutting.

NOTE: The sour cream, sugar and coconut mixture will appear thin, but it is supposed to be.