1 pkg. butter cake mix
1 3/4 c. sugar
16 oz. sour cream
12 oz. flaked coconut
8 oz. frozen whipped topping, defrosted

Prepare cake mix according to package directions, making two 8 or 9 inch layers. When layers are completely cool, split in half. While cake is cooling, combine sugar, sour cream and coconut, blending well; chill. Before putting together cake, reserve 1 cup of sour cream mixture.

Spread the remainder between layers of cake, making a layer cake 4 stacks high. Combine reserved sour cream mixture with whipped topping, blending until smooth. Spread on top and sides. Seal cake in airtight container. Refrigerate for 3 days before serving.