FIRST DAY:

2 c. sour cream
1/2 lg. bag coconut
1 1/2 c. granulated sugar

Mix and put in refrigerator.

SECOND DAY:

Using 1 package of Duncan Hines butter cake mix, bake in 2 (9") pans as directed on package. Cool. Take string or thread and cut each layer to make four layers.

Combine:

1 (9 oz.) carton Cool Whip
Rest of coconut
Sour cream mixture

Put between layers and ice cake. Cover tightly and put in refrigerator for three days. This cake is rich and is worth the wait.