2 c. sour cream
2 (12 oz.) pkg. frozen coconut
2 c. granulated sugar

Mix together and leave covered in refrigerator overnight. Use yellow cake mix and cook according to package directions. Makes 2 layers and split each layer, making four. Ice with mixture between layers and on top. Do not ice sides. Seal in cake cover and refrigerate for 4 days. Icing is slightly liquid and absorbs into cake, making it delicious.