Bake 1 box Duncan Hines butter cake according to directions in two 8-inch pans. Cool, take out of pans, freeze. Cut into 4 layers.

COCONUT MIXTURE FOR LAYERS:

2 c. sour cream
1 1/2 c. sugar
12 oz. can grated coconut

Mix together. Save 1 1/2 cups for later. After cutting cake into 4 layers. Spread coconut mix between layers right away.

ICING:

1 1/2 c. coconut mixture from above
1 (8 oz.) Cool Whip

Place some of icing on bottom of pan before icing cake. Sprinkle top of cake with coconut. Refrigerate cake for 24 hours. This will be set firm and cool.