1 white cake mix
2 c. sugar
1- 16 oz. sour cream
3/4 pkg. coconut (12 oz.)
1/2 tub Cool Whip

Bake cake according to directions.

Bake in two layers and cool. Split layers to make 4 cake layers.

Mix sugar, sour cream and coconut. Chill for 15 minutes. Reserve 1 cup; spread rest between layers of cake. Combine reserve with Cool Whip. Cover top and sides. Seal in air-tight container for 3 days. Really good!!