1 pkg. yellow or white cake mix
2 c. sugar
1 (12 oz.) pkg. frozen coconut
1 carton sour cream
1 1/2 c. whipped topping

Prepare cake mix according to package. Bake in two layers. Split these layers after they cool.

For the frosting blend together the sugar, frozen coconut, sour cream and whipped topping. Chill this mixture. Spread all but 1 cup of sour cream mixture between layers. Take the remaining cup of mixture with the whipped topping and spread on top and sides of the cake. Seal in air tight container and refrigerate three days before serving. Keep refrigerated.