1 pkg. butter cake mix
2 c. powdered sugar
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. fresh frozen coconut, thawed
1 1/2 c. Cool Whip
2 tsp. vanilla

Prepare cake mix according to directions. 2 (8 inch) layers. Cool completely. Split both layers. Combine sugar, sour cream, coconut, and vanilla; blend well. Reserve on cup for frosting. Spread remaining between the layers. Combine sour cream (the one cup you reserved) with Cool Whip; spread all over cake. Seal in air-tight container and refrigerate. Will keep 3 or 4 days.