1 (18 1/2 oz.) pkg. Duncan Hines Deluxe White Cake Mix II
2 c. sugar
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut, thawed (not canned or non-refrigerated in plastic bag)
2 c. frozen whipped topping, thawed

Prepare cake mix according to directions (two 9 inch pans). When completely cool, split both layers. Combine sugar, sour cream, and coconut blending well; chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake.

Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on tops and sides of cake. (I reserve 1/4 cup coconut to sprinkle on tops and sides.) Seal in airtight (Tupperware) container and refrigerate 3 days before opening. Yield: 1 (9 inch) layer cake.