1 yellow or white cake mix
2 c. sugar
1 (16 oz.) sour cream
1 (14 oz.) pkg. coconut frozen
1 lg. Cool Whip

Prepare cake mix as usual. Bake in two 9 inch layer pans. Cool completely, split both layers. Combine sugar, sour cream and coconut. Fold in Cool Whip. Put between layers and ice outside with mixture. Refrigerate in airtight container for 3 days before serving.