2 c. sour cream
2 c. powdered sugar
2 (12 oz.) pkg. frozen coconut or 3 c. fresh grated

Blend together; let set in refrigerator overnight. Bake a Duncan Hines butter or yellow cake mix in 2 layers; cool. Split to make 4 layers. Spread coconut mixture between layers covering sides with any remaining. Cover tightly. Store in the refrigerator for 2 to 3 days.