1 box Duncan Hines butter yellow cake
1 med. carton Cool Whip
2 (8 oz.) cartons sour cream
2 pkgs. frozen coconut
2 c. sugar

Cook cake according to directions on box in 2 (9 inch) pans. While this is cooking mix carton sour cream, sugar and coconut. Reserve 1 cup of this mixture.

Now split cake and make 4 layers. Put this between each layer. Now the cup you set aside. Add to carton of Cool Whip and frost cake. Place in freezer for 3 days at least before serving. (This cake freezes well up to 3 months.)