Easy Coconut Layer Cake

1 box yellow cake mix 1 1/2 cups sugar
3 pkgs. frozen coconut 1-8oz cool whip
1-8oz sour cream
Prepare cake mix as directed for 2 layers(or 4 layers as i did). U can also sub 1/2 cup of coconut milk plus water to make 1 cup liquid. Prepare 2-4 pans greasing & flouring. Bake layers until golden brown.
Mix filling using the sugar & sour cream mixed well & add 1 1/2 -2 (6 ounce)packages frozen coconut and stir well and place in refrigerator until needed.
Frosting: Mix 8 ounces cool whip with 1/2 - 1 package frozen coconut. Fold coconut in gently and place in refrigerator. **Cool whip toughens if stirred too much!
When layers are cool, place first layer on cake stand(*remember to prick layers with a fork prior to putting filling on them) and place filling between layers until all layers are used. Take out frosting(cool whip + coconut) and place on sides and top of layers. Sprinkle remaining coconut on top of cake.(you may also out extra coconut on sides if desired)
Cover and place in refrigerator.
**Note cake is better if made 2 days ahead if possible.