24 oz. frozen coconut
2 c. sugar
2 c. sour cream
1 yellow cake mix

Mix coconut, sugar and sour cream; cover and refrigerate overnight. Bake cake mix in 2 round pans according to directions. Split each cake into 2 layers. With cut side up, put 1/4 of the coconut mixture on top of cake. Continue with other 3 layers in the same manner.

Cover and keep in the refrigerator for 3 days. No matter how tempting it looks, DO NOT EAT IT UNTIL THE THREE DAYS ARE OVER! Keep cake refrigerated.