1 box butter flavored cake mix
2 c. sugar
16 oz. carton sour cream
12 oz. pkg. coconut
8 oz. carton whipped topping

Prepare cake mix according to package directions. Bake in 2 round pans. Remove from pans when cool and slice each one in half. Combine sugar, sour cream and coconut. Mix well and chill. Reserve 1 cup. Spread coconut mixture on layer half. Place layer half on top and spread on coconut mixture; repeat with remaining layer halves Mix whipped topping with reserved 1 cup coconut mixture. Frost sides and top. Keep cake refrigerated. Better if made 2-3 days in advance. Freezes well.