1 pkg. Duncan Hines golden butter cake mix

Bake according to directions, using butter. Bake in 2 - 9 inch layer cake pans. Cool. Freeze and slice each layer crosswise.

ICING:

3 (6 oz.) pkgs. fresh frozen coconut
2 c. sugar
1 c. sour cream

Mix sour cream and sugar, add thawed frozen coconut (save 1/2 package for garnish). Ice between layers and on top sprinkle out remaining coconut. Refrigerate 24 hours before serving.