1 (18 1/2 oz.) pkg. butter flavor cake mix
2 c. sugar
1 (8 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. whipped topping

Prepare cake according to directions, making 2 (8 inch) layers. Split both layers horizontally, after they have cooled. Blend together the sugar, sour cream, and coconut; chill. Spread all but 1 cup of the sour cream mixture between the 4 layers. Blend the remaining cup of mixture with the whipped cream and spread on tops and sides of the cake. Seal in air-tight container and refrigerate for 3 days before serving. Keep refrigerated after cutting. May also use white cake mix.