1 butter flavor cake mix
2 c. sugar
1 (16 oz.) carton sour cream
1 (12 oz.) frozen coconut
1 1/2 c. Cool Whip

Prepare cake mix as directed on box; when completely cool, split both layers. Combine sugar, sour cream and coconut, blending well; chill. Reserve 1 cup sour cream mixture for frosting; spread remainder between layers of cake. Combine reserved sour cream mixture with whipped topping; blend until smooth and spread over top and sides of cake. Seal cake in airtight container and refrigerate for 3 days before serving.