1 Duncan Hines butter cake mix, baked according to directions
1-16 oz sour cream
1-12 oz frozen coconut
2 c sugar
1 ½ c cool whip
1 large package angel flake coconut
Bake cake according to directions.
Cool and split layers.
Mix together sour cream, coconut, and sugar.
Set in freezer for 15-20 mins to cool. Set aside 1 c mixture.
Put remaining between layers.
Mix cool whip and 1 c mixture and put on top and sides.
Use angel flake coconut to put on top and sides.
Put in airtight container and keep 2-3 days.