1 1/2 c. sugar
2 (6 oz.) bags frozen coconut
1 (12 oz.) container sour cream
1 white cake mix
1 pt. whipping cream
Coconut

1ST DAY:

Mix sugar, coconut and sour cream. Refrigerate.

2ND DAY:

Bake cake mix as directed on package. Cool and split in 4 layers. Put coconut mixture between layers. Cover and refrigerate.

3RD DAY:

Leave in refrigerator.

4TH DAY:

Whip cream; sweeten with 4 tablespoons sugar. Cover cake with whipped cream. Put coconut on top.

5TH DAY:

Eat and enjoy!