2 (12 oz.) cartons sour cream
2 1/4 c. sugar
2 (12 oz.) pkg. dry coconut
1 box yellow cake mix

Blend sour cream, sugar and coconut together and store in refrigerator overnight in covered container. Bake 2 layers according to cake mix directions. After layers have cooled, split each layer (to make 4 thin layers). Frost each layer and top of cake generously with sour cream frosting mixture. Store in tightly covered container in refrigerator for 4 days.

Note: If frozen coconut is used, cut back on sour cream a little; mixture might be too thin.