1 (18 1/2 oz.) pkg. butter flavor cake mix
2 c. sugar
1 (8 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. whipped cream (or frozen whipped topping, thawed)
1 sm. pkg. grated coconut for topping

Prepare the cake according to directions, making two 8 inch layers. Split both layers horizontally after they have cooled.

Blend together the sugar, sour cream and thawed coconut and chill. Spread all but 1 cup of the sour cream mixture between the four layers.

Blend remaining mixture with the whipped cream and spread on the top and sides of the cake. Sprinkle flaked coconut on top. Seal in an airtight container and refrigerate for three days before serving. Keep refrigerated after cutting.