1 Duncan Hines Golden Buttercake mix
2 c. sugar
2 c. sour cream
2 (9 oz.) pkg. frozen coconut, thawed
1 1/2 c. Cool Whip, thawed

Bake cake using 2 layer pans. Split each layer in half. Combine sugar, sour cream and coconut. Chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake. Combine reserved sour cream mixture with Cool Whip. Blend until smooth. Spread on top and sides of cake. Store in airtight container 3 days in refrigerator.