One white cake mix - prepare according to package directions. Bake in two 9 inch pans. Cool, then cut each layer in half.

FILLING & FROSTING:

8 oz. sour cream
12 oz. Cool Whip
1 c. sugar
2 c. coconut

Put filling between all layers, frost top and sides of cake. Sprinkle entire cake with coconut. (For added effect, tint outer coconut pink or green.) Refrigerate cake 2 days before serving.