•The night before making the cake, combine sugar, sourcreamand coconut. Cover and refrigerate overnight.

•The next day, prepare the cake mix according to package directions for two 8 or inch round cake pans. Let cool completely. Split each layer into two for a total of 4 cake layers.

• Remove the sour cream coconut mixture from the refrigerator. Remove 1 cup of the mixture and set aside.

• Spread the remaining sour cream coconut mixture in between the cake layers.

• Blend the Cool Whip and 1 cup of reserved sour cream coconut mixture together. Frost cake with this mixture.

• Place cake in an airtight container and store in the refrigerator