1 (18 1/2 oz.) pkg. butter flavor cake mix
2 c. sugar
1 (16 oz.) sour cream
1 (12 oz.) pkg. frozen coconut
1 1/2 c. Cool Whip

Prepare cake according to directions. Bake in round cake pans. When completely cool, split both layers.

Combine sugar, sour cream and thawed coconut (chill). Reserve 1 cup sour cream mixture for frosting. Spread remaining mixture between layers. Combine reserved sour cream with Cool Whip, blend until smooth. Spread on top and sides of cake. Seal cake in container and refrigerate for 3 days.