1 pkg. butter flavored cake mix
1 (12 oz.) pkg. frozen coconut, thawed
2 c. sugar
1 (16 oz.) sour cream
1 1/2 c. whipped topping

Prepare cake mix according to package directions, making two 8-inch layers. Split both layers when cool. Combine sugar, sour cream and coconut, blending well, chill. Reserve 1 cup sour cream mixture for frosting, spread remaining between layers of cake.

Combine reserved sour cream mixture with whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving.