16 oz. sour cream
18 oz. frozen coconut
2 c. sugar
1 orange
1 sm. Cool Whip
1 box butter cake mix

DAY 1: Mix together sour cream, 16 of the 18 oz. of coconut and the sugar. Refrigerate this mixture for 24 hours.

DAY 2: Bake the boxed butter cake following the directions on the box. Cool, slice layers in half. Squeeze orange onto each of the cake layers. Add the small Cool Whip to the sour cream, coconut mixture. Mix.

Stack cake layers with mixture on top of each, cover sides. Sprinkle with remaining coconut. Put in airtight container and refrigerate for 5 days, if you can wait that long.