STEP I:

1 (8 oz.) carton sour cream
1 c. granulated sugar
8 oz. fresh grated or Angel Flake coconut

Mix and store in refrigerator for 24 hours.

STEP II.:

1 Duncan Hines butter cake mix

Prepare cake as directed on package and bake in 2 layers. When cool, slice each layer in half to make four layers. Stack by placing a layer of the Step I mixture between each cake layer.

STEP III:

1 lg. Cool Whip
Coconut

Cover cake with Cool Whip and sprinkle with coconut. Store in air tight container in refrigerator for 3 days. Refrigerate at all times.