1 box butter flavor cake mix
2 c. sugar
1 (8 oz.) sour cream
1 pkg. (12 oz.) coconut frozen (thawed)
2 c. Cool Whip

Prepare the cake according to directions making 2 (8 inch) layers. Split both layers after they have cooled, blend together the sugar, sour cream and coconut and chill. Spread all but 1 cup of sour cream mixture between the four layers. Blend the remaining cup of mixture with the whipping cream and spread on the top and sides. Seal in airtight container and keep for 3 days in refrigerator.