1 box butter-flavored cake mix
1 3/4 c. granulated sugar
16 oz. sour cream
12 oz. coconut
1 (12 oz.) carton Cool Whip

Bake cake in two layers (prepared by box directions). Split cooled layers in half so that you now have four layers.

Mix sugar, 1 cup of sour cream, and coconut (reserving about 1/4 cup for top of cake). Frost between the layers with this mixture. Mix remaining sour cream with Cool Whip. Frost sides and top of cake. Sprinkle reserved coconut on top. Cover tightly and refrigerate overnight--three or four days would be better, if you can wait!