one chocolate cake mix
2 c. sugar
1 c. chopped nuts
1 lb. sour cream
1 bag coconut
1 small Cool Whip

Bake cake as directed, using 2 round cake pans. Cool cake; then use thread to slice each into two layers (making four thin layers). Combine sour cream, sugar, coconut, and nuts. Reserve cup of mixture. Use the rest to frost between layers but not on top. Mix one cup mixture with the Cool Whip and frost top and sides. Sprinkle additional coconut and nuts if desired. After frosting, place cake inside Tupperware cake holder and refrigerate for three days.