1 box white or yellow cake mix
1 pack of frozen coconut
1 carton sour cream
1 c. sugar
1 (9 oz.) carton whipped topping

Mix cake according to directions. Bake in 2 layers. When cool, split layers to make 4 layers. Mix together coconut, sour cream and sugar. Set aside 1/2 cup of the mixture and spread the rest over cake layers.

Mix the reserved 1/2 cup of the coconut mixture with whipped topping and spread over cake top and around the sides. Refrigerate for at least 3 days before cutting. Keep in refrigerator.