1 pkg. (18 1/2 oz.) butter flavor cake mix
2 c. sugar
1 carton (8 oz.) sour cream
1 pkg. (12 oz.) frozen coconut, thawed
1 1/2 c. whipped cream or whipped topping, thawed

Prepare cake according to directions making two 8 inch layers. Split both layers horizontally after cooling. Blend together the sugar, sour cream and coconut and chill. Spread all but 1 cup of sour cream mixture between the four layers.

Blend the remaining cup of sour cream mixture with whipped cream and spread on top and around sides of cake. Seal in an airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting.