2 c. sour cream
1 c. sugar
2 (12 oz.) pkgs. frozen coconut
1 pkg. yellow cake mix

Combine sour cream, sugar and frozen coconut. Leave covered overnight in the refrigerator. Next day, make up cake mix, and bake according to package directions. Make 2 layers and split each, making 4 layers in all.

Ice with icing mixture between layers and on top, but not on sides. Seal in covered cake container, and refrigerate 4 days before serving. Cake absorbs the icing (very moist).