1 pkg. Duncan Hines butter recipe cake mix
Scant 2 c. sugar
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. coconut
1 sm. (8 oz.) container Cool Whip

Prepare cake mix making two 8-inch layers. When cool, split both layers in half. Combine sugar, sour cream, and coconut, blending well; chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake.

Combine reserved sour cream mixture with Cool Whip; blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.