1 box butter cake mix
2 pkgs. frozen coconut
2 c. sour cream
2 c. sugar
1 (9 oz.) carton frozen whipped topping, thawed

Mix cake mix according to package directions. Bake 2 layers. When cool, split layers to make 4. Mix together coconut, sour cream, sugar. Chill. Reserve 1 cup of this mixture; spread remainder over cake layers. Mix the reserved 1/2 cup of coconut mixture with whipped topping and spread over the cake top and around the sides. Refrigerate covered for a few days before cutting. Keeps in refrigerator and will freeze. NOTE: the longer it sets the better it gets.