1 (18 1/2 oz.) pkg. butter flavored cake mix
2 c. sugar
1 (16 oz.) carton sour cream
2 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. frozen whipped topping, thawed

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

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

Combine reserved sour cream mixture with whipped topping, blend until smooth. Spread on top and sides of cake.

Cover with coconut. Seal cake in airtight container and refrigerate for 3 days before serving. (Better if baked in advance, but 3-day storage not necessary).