1 box yellow cake mix
8 oz. sour cream
12 oz. coconut
2 c. sugar
1 container Cool Whip

This cake is best if made three days before serving.

Bake cake mix according to package directions. When cool, cut into 2 or 3 layers.

Mix together sour cream, coconut and sugar. Save 1 cup of the mixture and use the rest to ice the cake between the layers.

Mix remaining coconut mixture with Cool Whip, and frost top and sides of the cake.

Refrigerate 3 days before cutting.