1 pkg. cake mix (yellow or white)
2 c. sugar
1 (12 oz.) pkg. frozen coconut, thawed
1 (8 oz.) carton sour cream
1 carton Cool Whip

Bake the cake according to directions for 2 layers. Let the layers cool, then slice the layers horizontally making 4 thin layers.

Blend together the sugar, sour cream and 1/2 package of coconut and chill. Spread all but 1 cup of sour cream mixture between the layers. Blend the remaining cup of mixture with the Cool Whip and ice the cake on the outside. Sprinkle the remaining 1/2 package of coconut on icing.