Bake the cake according to the directions in two 8 inch or 9 inch pans. Combine the sour cream, coconut, vanilla and sugar together and chill. Reserve 1 cup of the mixture to add to the whipped topping. Spread the coconut mixture between the cake layers. Frost the cake with the coconut and whipped topping mixture. Cover and place in the refrigerator for 3 days before serving.
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