1 pkg. butter flavored cake mix
2 c. sugar
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. frozen whipped topping, thawed

Prepare cake mix according to package directions, making 2 (8 inch) layers. When completely cooled, split both layers. Combine the sugar, sour cream and coconut, blending well. Chill this mixture.

Reserve 1 cup of the coconut and sour cream mixture for this frosting. Spread remainder between layers. Combine reserved sour cream, coconut mixture with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving.