1 box Duncan Hines yellow butter cake mix

Bake according to package directions in two layer pans. When cool - split each layer.

FROSTING:

16 oz. sour cream
12 oz. fresh or frozen coconut
2 c. sugar
1 sm. carton Cool Whip

Mix together sour cream, coconut and sugar. Spread between 4 layers. Save 1 cup of this mixture and fold into Cool whip. Frost top and sides with Cool Whip mixture. Sprinkle top with coconut. Refrigerate. This will keep in refrigerator for 6 weeks and gets better the longer you keep it. Yield 1 (4 layer) cake).