Prepare cake mix according to package directions. Bake in two (2) 8-inch cake pans that have been greased and floured. Bake on 325 degrees for 35 minutes or until knife inserted in center comes out clean.

Cool cake in pans 10 minutes; remove from pans and let cool completely. Split the cake layers in half horizontally to make 4 layers. Sewing thread works well to split cakes. Combine sugar, sour cream and coconut, mixing well; chill at least 1 hour.

Reserve 1-cup sour cream mixture; set aside.

Spread remaining sour cream mixture between cake layers. Fold whipped cream into the reserved 1-cup of sour cream mixture; spread on top and sides of cake. Cover cake in airtight container. Chill 2 days in refrigerator before serving. Cake can be frozen.

Please note that you don't have to use frozen coconut. Canned or packaged - it's all good.

Courtesy of Virginia Gentry (Ginger George)