1 pkg. butter flavor cake mix
2 c. sugar
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. coconut
1 1/2 c. frozen whipped topping, thawed

Prepare cake mix according to package directions, making 2 (8 inch) layers. 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 top and sides of cake. SEAL CAKE IN AIRTIGHT container and refrigerate 3 days before serving.