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

Prepare the cake according to directions, making two 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 the mixture with the whipped cream and spread on the top and sides of the cake. Seal in an airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting. This is great.