Prepare cake mix according to package directions, making two 8 inch layers; when completely cool, split both layers horizontally.
Combine sugar, sour cream, and coconut, blending well; chill. Reserve 1 cup sour cream mixture for frosting; spread remaining mixture between layers of cake.
Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Sprinkle flake coconut over top of cake
Place cake in a cake keeper and chill overnight.
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