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Ingredients

1          package of white cake mix
3          8 oz packages of frozen coconut
1          16 oz of sour cream
2          cups of sugar
1          8 oz carton of whipped cream

Directions

Make the cake according to the directions of the package and allow to cool.  As a tip, Tim and Jan  place the cakes in the refrigerator to cool covered with a kitchen towel.  This traps the moisture and makes the cakes more moist.  Cut the 2 layers of cake in half which will give you 4 layers.  

Mix together sugar, sour cream, and 2 packages of coconut until well mixed.  Reserve 1 cup of the mixture and spread the remaining mixture between each layer.  With the reserved cup of mixture add whipped cream and frost the entire cake.  Spread remaining coconut on top and refrigerate.  Serve and enjoy!