1 box yellow butter cake mix

FROSTING:

16 oz. sour cream
12 oz. fresh or frozen coconut
2 c. sugar
1 sm. carton Cool Whip

Bake cake mix according to package directions in 2 layer pans. When cool, split each layer in half horizontally. Mix together sour cream, coconut, and sugar. Spread mixture between 4 layers. Save 1 cup of this mixture and fold into Cool Whip. Frost top and sides with Cool Whip mixture. Sprinkle top with coconut. Refrigerate. This will keep in refrigerator for six weeks and gets better the longer you keep it.