Step 1

Combine sour cream, sugar and 2 cups of shredded coconut in a bowl. Cover and set in refrigerator, preferrably the day before you make the cake.

Step 2

Make white cake according to box directions and bake in 2 layers.

Step 3

Once cakes have cooled split into 2 layers using a knife or cake leveler.

Step 4

Remove 1 cup of the sour cream, sugar, coconut mixture and stir into the Cool Whip - set in the refrigerator.

Step 5

Divide the remaining sour cream, sugar, coconut mixture between each of the layers - placing a layer down spread some of the mixture on, add another layer and continue until all layers have been used.

Step 6

Spread the Cool Whip mixture over the entire cake, sprinkle with remaining shredded coconut and refrigirate.