1 pkg. deluxe yellow cake mix
2 c. sour cream
2 c. sugar (granulated)
16 oz. pkg. fresh coconut
1 lg. carton Cool Whip

Bake cake using package directions. Cool. Split layers in half, with thread, to make 4 layers. Combine sour cream, sugar and coconut in bowl, mix well. Reserve 1 cup. Spread remaining mixture between cake layers. Mix Cool Whip with reserved mixture. Frost sides and top of cake.

May garnish with crushed nuts and cherries if desired. Take a small portion of icing and mix green food coloring, blend well and use to form leaves around cherries to make another decoration. Store in refrigerator. May store in freezer up to 1 month.