1 box Duncan Hines butter cake mix
2 cups sugar
1 (12 oz.) frozen coconut, thawed
1 (8 oz.) carton sour cream
1 1/2 cups whipped cream or cool whip

Prepare the cake according to directions. Making 2 layers, bake, cool and split both layers horizontally. Blend together sugar, sour cream, and coconut. Chill. Spread all but 1 cup of the sour cream mixture between layers. Blend the remaining cup of the mixture with the cool whip or whipped cream and spread on the top and sides of the cake. Seal in an air tight container and refrigerate. Cake is better after three or four days.