1 butter flavor cake mix
1 (8 oz.) sour cream
1 1/2 c. whipped cream or frozen whipped topping, thawed
2 c. powdered sugar
1 (12 oz.) frozen coconut, thawed

Prepare the cake according to directions, making two 8 inch layers. Split both layers horizontally after they have cooled. Blend together sugar, sour cream and coconut; chill. Spread all but 1 cup of the sour cream mixture between the 4 layers.

Blend the remaining cup of the mixture with the whipped cream and spread on the top and sides of the cake. Seal in an airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting.