1 box cake mix
2 c. sugar
8 oz. sour cream
7 oz. coconut
8 oz. Cool Whip

Bake cake, split layers. Mix sugar, sour cream and coconut and let set in refrigerator 2 hours or more.

Spread mixture between layers reserving 1 cup for top. Mix remaining 1 cup with Cool Whip and spread on sides and top. Keep sealed in refrigerator for up to 3 days before cutting.