Coconut Sour Cream Dream Cake

1 pkg. (18 1/2 oz.) butter flavor cake mix

2 C sugar

1 carton (8 oz.) commercial sour cream

1 pkg. (12 oz.) frozen coconut, thawed

1-1/2 C whipped cream (or frozen whipped topping, thawed)

Prepare cake according to directions, making two 8-inch layers. Split both layers horizontally after they have cooled. Blend together sugar, sour cream and coconut, and chill. Spread all but 1 cup of sour cream mixture between the four layers. Blend remaining cup of mixture with whipped cream and spread on top and sides of cake. Seal in airtight container and refrigerate for three days before serving. Keep refrigerated after cutting.