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1 pkg. butter-flavored cake
2 c. sugar
1 (16 oz.) carton commercial
sour cream
1 (12 oz.) pkg. frozen
coconut, thawed
1 1/2 c. frozen whipped
topping, thawed

Prepare cake mix according to directions on box, making
3 layers. Cool completely. Combine sugar, sour cream and
coconut, blending well; chill. Reserve 1 cup sour cream
mixture for frosting; spread remainder between layers of cake.
Combine reserved sour cream mixture with whipped top-
ping; blend until smooth. Spread on top and sides of cake.
Seal cake in an airtight container and refrigerate for 3 days
before serving.

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