1 pkg. butter cake mix
2 c. sugar
2 (8 oz.) cartons sour cream
1 (12 oz.) pkg. frozen coconut
1 1/2 c. Cool Whip
1 tsp. vanilla

Make cake, cool. Cut each layer into 2 pieces (4 layers). Combine sugar, sour cream and coconut. Reserve 1 cup of sour cream mixture for frosting top and sides. Spread remainder of frosting between layers. Add to cup of sour cream mixture, 1 1/2 cups Cool Whip and spread on top and sides. Refrigerate 3 days in airtight container.