Prepare cake mix according to directions, baking in three 9-inch layers.

Combine the coconut, sour cream and sugar. Let stand 2 hours. After cake has cooled place one layer on serving plate. Reserve half the coconut mixture for topping the cake, and then divide what's left in half.

Spread one half on the bottom layer, add second cake layer, put the remainder on top and then top with third cake layer.

Mix the reserved coconut mixture with the whipped topping and use to frost top and sides of cake. Refrigerate 2 days before serving. Makes 12 servings.

PER SERVING: Calories 578 (43% fat) Fat 28 g (19 g sat) Cholesterol 17 mg Sodium 333 mg Fiber 4 g Carbohydrates 80 g Protein 5 g

SOURCE: The Miami Herald