1 box cake mix (white, yellow or chocolate)
16 oz. coconut
16 oz. sour cream
2 c. sugar (9 oz.)
Cool Whip whipped topping

Prepare cake mix according to directions, baking in three 9-inch layers (it will take less time than directions say so watch carefully 10 minutes before end of baking time).

Combine coconut, sour cream and sugar. Let stand 2 hours.

After cake has cooled, place one layer on serving plate. Reserve 1/2 cup of coconut mixture for topping. Spread half of remainder on bottom layer. Place second layer on top and use remaining half of coconut mixture to cover.

Mix the 1/2 cup reserved coconut mixture together with whipped topping. Frost top and sides of cake with it. Refrigerate for 2 days before serving.