1 butter flavored cake mix
2 c. sugar
1 (16 oz.) sour cream
1 (12 oz.) frozen coconut, thawed
1 1/2 c. Cool Whip

Prepare cake mix according to package directions, making two 8 inch layers. When completely cool, split both layers.

Combine sugar, sour cream and coconut blending well. Chill. Reserve 1 cup sour cream mixture for frosting; spread remainder between layers of cake.

Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate for 3 days before serving.

When ready to serve allow to sit at room temperature for short period of time.