1 pkg. butter cake mix (Duncan Hines)
2 c. sugar
1 (16 oz.) sour cream
1 (12 oz.) pkg. frozen whipped topping
1 coconut pkg. from frozen foods

Prepare cake mix according to package making two 8 inch layers. Cool then split layers.

Combine sugar, sour cream and coconut, blend in well. Chill. Reserve 1 cup sour cream mixture for frosting; spread rest 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 airtight container and refrigerate 3 hours before serving.