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

Prepare cake mix according to directions, making two 8 inch layers. When cool, split both layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of sour cream mixture for frosting. Spread remaining mixture between layers of cake. Combine reserved sour cream mixture with whipped topping. Blend until smooth. Spread on top and sides of cake. Put in air tight container and refrigerate for 3 days.