1 pt. sour cream
2 c. sugar
1 tsp. vanilla
2 pkgs. (18 oz. total) frozen coconut
2 (9") baked layers of white or yellow cake

Mix sour cream, sugar, vanilla and most of the coconut (save a little to sprinkle over the top of the cake). Place in refrigerator overnight. Cut layer cake in half to make 4 thin layers. Ice with refrigerated filling. Sprinkle coconut over top if you wish. Cover cake well and refrigerate for 3 days before serving.