1 yellow cake mix
4 eggs
1/2 c. oil
1 small box coconut instant pudding mix
1 c. water
2 c. sour cream
2 c. sugar
2 c. coconut
1 8 oz. carton of Cool Whip

Mix cake mix, eggs, oil, pudding mix and water in a mixing bowl. Pour batter in greased and floured round cake pans. Bake at 350°F until done according to package directions. Cool. Split each layer in half. Mix together sour cream, sugar and coconut, blend well. Set aside one cup. Spread the remainder between the layers of the cake. Add the one cup of filling to the Cool Whip. Use this to frost top and sides. Sprinkle with extra coconut and refrigerate 1 to 2 days before serving.