1 box yellow butter cake mix made according to directions. Bake in 2 layers split each layer with a thread when cool.

ICING:

12 oz. pkg. coconut
1 (8 oz.) carton sour cream
1 c. sugar
1 1/2 c. Cool Whip (12 oz.)

Mix together. Add 4-6 ounces of coconut to frosting. Sprinkle remaining coconut on frosted cake. Cover cake securely. Refrigerate 3 days before eating. Enjoy!