1 pkg. butter cake mix
1 3/4 c. sugar
16 oz. sour cream
12 oz. flaked coconut
9 oz. frozen whipped topping, defrosted

Prepare cake mix according to package directions, making two 8-or 9-inch layers. When cake is completely cooled, split in half. While cake is cooling, combine sugar, sour cream and coconut, blending well; chill. Before putting cake together reserve 1 cup sour cream mixture. Spread the remainder between layers of cake. makes a layer cake 4 stacks high.

Combine reserved sour cream mixture with whipped topping and spread on top and sides of cake. Seal in airtight container and refrigerate 3 days before serving. (The longer it sits the better it gets.)