Make cake according to directions in two 9 inch cake pans. When cool, slice

layers in half, making 4 layers. Combine sugar, sour cream, and coconut and set

aside one cup of mixture for frosting. With remaining mixture, spread between

the layers. Take reserved one cup of filling and mix with cool whip. Frost top

and sides of cake. Store covered for 3 days in the refrigerator. Take out and

decorate with artificial holly sprigs for a beautiful Christmas cake. Store in re-

frigerator.