Prepare the cake mix according to directions on box. Pour into two 9 inch round cake pans. Bake, then let cool overnight. then separate toe layers into four layers.
For filling: Stir sugar and sour cream together, add coconut and mix thoroughly. Cover tightly and refrigerate overnight.
The next day,spread filling between layers and on top of cake.Wrap in aluminum foil and keep I the refrigerator for four days before cutting?