1 box Duncan Hines Butter Recipe cake mix

Prepare as directed in 2 layers. When cool, split layers.

FILLING:

1 (12 oz.) pkg. frozen coconut, thawed
1 c. sour cream
2 c. sugar
1 1/2 c. Cool Whip

Mix sugar, sour cream and all but 1/2 cup coconut. Mix well and fill layers of cake, reserving 1 cup filling. Mix 1 cup of reserved filling with 1 1/2 cups Cool Whip, and frost entire cake and sprinkle with reserved 1/2 cup coconut. Wrap well and refrigerate for at least 2 hours or overnight.

NOTE: Can use yellow, white, pineapple, strawberry or lemon cake mix. Can also add 1/2 cup drained crushed pineapple to filling.