1 box yellow cake mix
1 c. sugar
1 large carton Cool Whip
2 c. sour cream
12 oz. coconut flakes

Mix sugar, Cool Whip, sour cream and coconut in bowl. Cover and let sit overnight. Second day, mix and bake cake according to package directions.

Bake in 9-inch round pans, greased and floured (2 or 3). Let cool. Spread frosting generously between layers and over top and sides of cake. Refrigerate. Will keep one week.