4 (6 oz. each) pkgs. coconut
16 oz. sour cream
1 1/2 c. sugar
1 box yellow cake mix

Mix first three ingredients. Cover and refrigerate for 24 hours. Bake cake mix according to directions using two layers. Cool and split layers in half. Frost one layer at a time. End up with four layers. Place finished cake in airtight container and refrigerate for 3 days before serving.