1 box Duncan Hines butter cake mix
1 (12 oz.) pkg. frozen coconut
1 (16 oz.) sour cream
2 c. Cool Whip
2 c. white granulated sugar

Mix coconut, sour cream and sugar. Refrigerate for 1 day. Bake cake according to directions, making either 2 thick layers or splitting layers to make 4 thin layers. Fill layers with coconut mixture, reserving 1 cup of coconut mixture for the icing. Mix the cup of coconut mixture with Cool Whip and spread on top and sides of the cake. Keep in the refrigerator for 3 days before serving.