Coconut Sour Cream Cake
1 cake mix, butter flavor, about 18 1/2 ounces
2 cups granulated sugar
2 cups sour cream
1 package (12 ounces) frozen coconut, thawed
1 1/2 cups whipped topping
Prepare cake mix according to directions, baking two 8-inch layers. Cool completely and split each layer horizontally.
Combine sugar, sour cream, and coconut; blend well and chill. Reserve 1 cup sour cream for coconut cake frosting and spread remaining sour cream mixture between layers. Combine reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread over top and on sides of coconut cake. Keep sour cream coconut cake in an airtight container and store in refrigerator.