1 box yellow cake mix
1 box instant pudding

Icing:

1 carton sour cream
1 pack whipped topping
1 large pack frozen coconut
1 1/2 c. sugar

Pour cake mix and instant pudding mix into a large mixing bowl. Mix as directed on cake mix box. Pour into two 9-inch cake pans and bake according to directions. Let cool. Split layers to make 4 layers. Mix icing ingredients with mixer; put between and on top of layers. Refrigerate overnight or longer before cutting.