1 box Duncan Hines Yellow Cake Mix
1 pt. sour cream
2 c. sugar
2 (6 oz.) pkg. of frozen coconut
1 carton Cool Whip
1 can angel flake coconut

Blend the sour cream, sugar and coconut. Cover and chill in refrigerator. Can be made 24 hours ahead. Prepare cake mix as directed and slice the 2 layers to make 4 layers. Spread filling between layers and cover with the Cool Whip. Sprinkle angel flake coconut over top.