1 pkg. butter flavor cake mix
2 c. sugar
8 oz. sour cream
12 oz. frozen coconut, thawed
1 1/2 c. whipped cream

Prepare cake as directed and bake in two layers. Split each layer in half. Blend sugar, sour cream, coconut, and chill. Spread all but 1 c. of the sour cream mixture between the four layers. Blend the remaining cup with whipped cream and spread on the top of the cake. Seal in airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting.