2 c. sugar
2 c. sour cream
2 (6 oz.) pkgs. frozen coconut
1 tsp. vanilla
1 pkg. yellow cake mix

Combine first 4 ingredients. Store in refrigerator overnight. Bake cake in two layers. Split each layer to create four layers. Fill and frost with coconut-sour cream mixture. Cover and store in refrigerator for five days before serving.