1 box Duncan Hines Deluxe II white cake mix
1 c. granulated sugar
1 16 oz. carton sour cream
1 tsp. vanilla extract
A few grains of salt
12 oz. frozen coconut, thawed
1 1/2 c. Cool Whip, thawed

Prepare cake according to package directions, making two 8 inch layers. When completely cool, split each layer, making four layers.

Combine sugar, sour cream, coconut, vanilla and salt, blending well. Reserve 1 cup of sour cream mixture. Spread remainder between layers of cake. Be generous as you will probably have some leftover.

Combine reserved sour cream mixture with Cool Whip. Blend until smooth. Spread on top and sides of cake. Refrigerate. Cake can be made ahead and frozen....actually improves with freezing.