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

Prepare cake mix according to package directions, and bake in two 8 inch layers pans. When the layers are cool, split each in two, using a polyester thread or sharp knife.

Blend well the sugar, sour cream and 10 ounces of coconut; chill very thoroughly. Spread this mixture between the layers of the cake, reserving 1 cup and the remaining 2 ounces of coconut, for the frosting.

Combine the reserved sour cream (1 cup) mixture with the whipped topping and spread on top and sides of cake. Seal the cake in an airtight container and refrigerate 3 days. After 3 days sprinkle remaining coconut on top and sides of cake before serving.