Instructions

• The night before baking, in a medium bowl stir together 2 cups sugar, the entire 16‑oz container sour cream, and the entire 14‑oz bag sweetened coconut until combined. Cover and refrigerate overnight.
• The next day, prepare the 1 box Golden Butter Cake Mix according to the package directions for two 8‑ or 9‑inch round cake pans (use the ingredients and amounts called for on the cake mix box). Bake as directed.
• Remove the baked cakes from the pans and cool completely on a wire rack. Once cool, level any domes if desired and carefully split each round horizontally into two layers so you have a total of four cake layers.
• Remove the sour cream–coconut mixture from the refrigerator and stir it to recombine. Scoop out 1 cup of this mixture and transfer it to a small bowl; set that bowl aside (this will be used for the frosting).
• Place one cake layer on your serving plate. Spread an even portion of the remaining sour cream–coconut mixture on top of that layer. Repeat with the next two layers, spreading the remaining mixture evenly between the three inner seams so all four layers are stacked.
• In a medium bowl, fold the reserved 1 cup of sour cream–coconut mixture into the thawed 12‑oz container Cool Whip until smooth and evenly combined.
• Use the Cool Whip mixture to frost the top and sides of the assembled cake.
• Place the finished cake in an airtight container or cover and store in the refrigerator until ready to serve.