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

Prepare cake according to directions, making two 8 inch layers. Split both layers in half when cooled.

Blend together the sugar, sour cream and coconut and chill. Spread all but 1 cup of sour cream mixture between 4 layers.

Blend the remaining 1 cup of sour cream mixture with the whipped cream and spread on the top and sides of cake. Seal in airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting.