Coconut Cake

1 box white cake mix
1 large carton sour cream
1 (9 oz) carton frozen whipped topping
2 cups coconut
2 c. sugar

Mix cake according to directions.
Bake in two nine inch pans.
Cool and slice cakes in two so you have four layers.
Mix together coconut, sour cream and sugar.
Set aside 1/2 c. of this mixture and spread the rest in the layers.
Mix reserved mixture with whipped topping and frost top and sides.
Garnish with coconut and drained cherries, if desired.
Refrigerate 3 days. Keep refrigerated.