1 pkg. Duncan Hines butter recipe cake mix
16 oz. sour cream
2 pkg. frozen coconut (lg.)
1 c. sugar

Cook cake as directed and split layers. Mix sour cream, coconut and sugar. Take out 1 cup and set aside. Spread sour cream mixture between cake layers. Then mix 8 ounces Cool Whip with the 1 cup of reserved sour cream mixture. Frost cake. Seal airtight. Refrigerate for 3 days.

FOR AN EXTRA LARGE CAKE:

24 oz. sour cream
3 pkg. frozen coconut
1 1/2 c. sugar

Mix as in above directions. Save out 2 cups of reserved sour cream mixture.