Coconut Cake Supreme

1 package (18-1/4 ounces) yellow cake mix
2 cups (16 ounces) sour cream
2 cups sugar
1-1/2 cups flaked coconut
1 carton (8 ounces) frozen whipped topping, thawed
Fresh mint and red gumdrops, optional

Prepare and bake cake according to package directions in two 9-in. round cake pans. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

For filling, combine sour cream and sugar; mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. To assemble, split each cake into two horizontal layers. Place one layer on a serving platter; cover with a third of the filling.

Repeat layers. Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops if desired. Makes 10-12 servings.