1 (18 1/2 oz.) pkg. butter flavored cake mix
2 c. sugar
1 1/2 c. frozen whipped topping
1 (16 oz.) can carton commercial sour cream
1 (12 oz.) pkg. frozen coconut, thawed

Prepare cake mix according to directions. Bake in 2 (8") pans. Cool. Split each layer.

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 whipped topping; blend until smooth. Spread on top and sides of cake. Seal in air tight container and refrigerate before serving; at least overnight.