1 pkg. yellow cake mix
2 c. sugar
1 (16 oz.) carton sour cream
12 oz. coconut
1 1/2 c. Cool Whip, thawed

Prepare cake mix according to package directions and bake in 2 round cake pans. Combine sugar, sour cream and coconut. Set aside 1 cup of sugar mixture and use the rest to fill between the cake layers. Split layers of cooled cake in half. Mix reserved sugar mixture with the Cool Whip and ice the cake. Let cake sit in refrigerator for 3 days before serving - if you can!