1 box Duncan Hines butter cake mix
16 oz. sour cream
2 (6 oz.) pkg. coconut
2 c. sugar

Prepare cake mix following directions as given and pour into 2 cake pans. Bake. Cool completely and split layers to make 4. Combine sour cream, coconut, and sugar and chill mixture. Reserve 1 cup of mixture for the icing. Spread remainder between layers.

ICING:

1 1/2 c. Cool Whip
1 c. sour cream
1 c. reserved mixture

Combine and ice the cake. Place in air-tight container in refrigerator for 3 days before serving.