1 butter flavored cake mix
1 (16 oz.) carton sour cream
1 1/2 c. frozen whipped topping, thawed
2 c. sugar
1 (12 oz.) pkg. coconut

Prepare cake mix according to directions; making two eight inch layers; when completely cool, split both layers, making four. Combine sugar, sour cream and coconut, blending well; chill. Reserve 1 cup sour cream mixture for frosting; spread remainder between layers of cake. Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Seal in airtight container and refrigerate 3 days before serving. Yummy!