1 box Duncan Hines butter golden cake mix
2 c. sugar
1 (16 oz.) carton sour cream
1 (14 oz.) pkg. coconut
12 oz. carton Cool Whip

Prepare cake according to directions on package. Make 2 (9 inch) layers. When cool, split each layer making four.

Combine sugar, sour cream and coconut. Blend well. Reserve 1 cup of this mixture and chill. Spread remainder between layers. Mix the one cup with the Cool Whip and blend well. Spread on top and sides of cake. Seat cake in airtight container and refrigerate 3 days before serving.