1 box yellow white cake mix

ICING:

2 c. confectioners' sugar
2 (9 oz.) pkg. frozen coconut
1 (8 oz.) pkg. sour cream
1 (10 oz.) carton Cool Whip or Redi-Whip

Make cake according to package directions. Make 3 or 4 layer cake.

For icing, mix Cool Whip, sugar and sour cream and 5 tablespoons of frozen coconut. Spread on each layer of cake. Then sprinkle coconut on each layer. Finish by covering cake with icing and coconut. Keep in refrigerator 3 days before eating.