1 box butter flavor cake mix
2 c. sugar
1 (16 oz.) carton sour cream
12 oz. pkg. coconut
8 oz. Cool Whip

Prepare cake mix as directed. Bake in 2 round pans. Cool. Slice in half (make 4 thin layers). Combine sugar, sour cream, coconut; mix well and chill. Spread mixture on layers, reserving 1 cup. Mix Cool Whip with remaining coconut mixture and frost sides and top. Keep in refrigerator, better if made 2 to 3 days in advance. Also freezes well, too.