1 pkg. butter flavor cake mix
2 c. sugar
8 oz. sour cream
12 oz. pkg. frozen coconut
1 1/2 c. Cool Whip

Prepare cake by instructions on box. Make two layers. Cook and cool. Split layers, making 4 layers.

Blend sugar, sour cream, and coconut and chill. Take out 1 cup of this mixture and set aside. Use the rest to fill between the layers. Blend the 1 cup with 1 1/2 cups of Cool Whip. Spread over top and sides of cake. Seal cake in airtight container and refrigerate 3 days.