1 pkg. butter flavor cake mix
2 c. sugar
8 oz. sour cream
12 oz. frozen coconut, thawed
1 1/2 c. whipped cream or whipped topping

Prepare cake according to directions on package making 2 (8") layers. Split both layers horizontally after cool. Blend together the sugar, sour cream, coconut and chill. Spread all but 1 cup of the mixture between the 4 layers. Blend the remaining cup with the whipped cream and spread on top and sides. Seal in an air tight container and refrigerate for 3 days before serving. Keep refrigerated after cutting.