1 (8 oz.) pkg. butter flavored cake mix
2 c. sugar
1 (16 oz.) carton sour cream
18 oz. frozen or regular coconut
1 1/2 c. Cool Whip

Prepare cake mix as directed, using real butter and 8-inch cake pans. When completely cool, split layers, making 4 layers.

Combine sugar, sour cream and 12 ounces of coconut, blending well. Chill. Reserve 1 cup of this mixture for topping. Spread remainder between layers of cake. Combine reserved sour cream mixture with Cool Whip; blend until smooth. Spread on top and sides of cake. Sprinkle with extra 6 ounces of coconut. Seal cake in airtight container and refrigerate for at least 3 days before serving.