1 pkg. Pillsbury white pudding cake mix

Cook cake according to directions and let cool completely. When cooled, split each layer so that you have 4 thin layers.

FILLING:

2 c. sugar
2 (8 oz.) c. sour cream
2 pkgs. frozen coconut
1 container Cool Whip

Stir together sugar, sour cream and coconut. Fill the layers, leaving enough mixture for top and sides of cake. With reserve mix Cool Whip then frost top and sides.

For the four day cake wrap finished cake in aluminum foil or saran wrap and place in refrigerator for four days; however, it can be eaten immediately after frosting. It just gets more moist and the flavors mingle when it ages.