1 yellow cake mix
2 (12 oz.) pkg. frozen coconut
1 large container Cool Whip
1 box powdered sugar
1 large sour cream

Preheat oven to 350°F. Mix and bake cake according to directions on box.

Bake in 3 (9-inch) cake pans. When cake is done, divide each layer into 2 layers. Mix sour cream and 1 (12 ounce) package of coconut together in small mixing bowl. Spread this mixture between layers of the cake.

Mix Cool Whip and powdered sugar together in a large mixing bowl, adding small amounts of each at a time until you have a thick consistency. Place this icing over cake, about 1/2-inch thick. (You will not use all of the icing.)

Take the other package of coconut and place over top and sides of cake. Place plastic wrap over cake and store in the refrigerator for 3 days. Can be eaten earlier if so desired.