1 yellow cake mix
2 c. sugar
16 oz. frozen coconut
1 1/2 c. Cool Whip
1 (8 oz.) sour cream

Bake cake per box instructions; cool. Combine sugar, coconut and sour cream; reserve 1 cup of this mixture for the frosting. Carefully split each cake layer; use mixture between each layer. Use remaining cup of mixture and combine with Cool Whip for frosting. Store refrigerator in airtight container or wrapped loosely with foil. Best if refrigerated 48 hours before serving.