Instructions: Buy an angel food or pound cake. Cut lengthwise so that there are 3 or 4 layers. Set aside.

To make filling: Mix sugar and sour cream. Save 1 c. of mixture for frosting. Also, reserve 1 c. coconut to sprinkle on the top and sides of the cake. Add remaining coconut to sugar and sour cream mixture. Spread between layers.

To make frosting: Add container of whipped topping to the cup of reserved filling. Frost sides and top of cake. Sprinkle with remaining coconut. Keep cake refrigerated.

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