This is a fabulous, moist cake that my grandmother used to make. I saw a recipe on the internet for it recently and it reminded me of eating it at my grandmother's house when I was young. It is made with a plain butter cake mix, split into four layers. The sour cream mix is put between all the layers and left for at least a day until it soaks in. It's good when you first make it, but better after another day or two. The only drawback is that you have to keep it in the fridge and it takes up a lot of room, but its worth it if you like sour cream and coconut as much as I do. It helps that you can freeze half of it. I like that the frosting is not make with powdered icing sugar and so is not sickly sweet.

1 box butter-flavored cake mix
2 c. sugar
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. coconut
1 (8 oz.) carton whipped topping

Prepare cake mix according to directions on package. Bake in 2 round cake pans. Cool. Slice each layer in half.

Combine sugar, sour cream, and coconut. Mix well and chill. Spread coconut mix on layers, reserving 1 cup. Mix whipped topping with remaining coconut mixture and frost sides and top. Keep cake refrigerated. Better if made 2 or 3 days in advance. Freezes well also.