Icing:

2 pkg frozen coconut
2 small cartons sour cream
2 c. sugar
1-9 oz cool-whip

Mix together coconut, sour cream and sugar; set aside 1/2 cup of mixture and spread rest over cake layers. Mix the reserved coconut mixture with cool-whip and spread over cake, top and sides. Sprinkle coconut over cake if desired. Refrigerate for three days.

Cake:

1 box white cake mix
1 pkg dream whip

Follow directions on cake mix and add dream whip.

Bake cake and let cool and split into 4 thin layers.