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

Bake cake as directed in 2 layers. Split layers after they have cooled. Blend sugar, sour cream and coconut. Chill. Spread all but 1 cup of mixture between the 4 layers. Blend remaining cup with Cool Whip and frost top and sides. Seal in air tight container and refrigerate.