1 butter flavor cake mix
2 c. sugar
16 oz. sour cream
12 oz. coconut
1 1/2 c. whipped topping

Make and bake cake according to directions on box. Cool. Split layers of cake in halves to make 4 layers. Combine sugar, sour cream and coconut. Reserve 1 cup of this mixture and add to topping. Use the rest of sour cream mixture as filling between layers of cake. Frost sides and top of cake with topping mixture. Cover and refrigerate for 24 hours before serving. The longer you wait, the better it is.