This cake is definitely one of our favorites. The recipe comes from my mother-in-law and usually make it for our birthdays.
Mix and refrigerate (covered) overnight:
1 3/4 cup sugar
2 cups sour cream (crème fraîche épaisse)
12 oz flaked coconut
Bake a 2-layer devil's food cake. Cool completely. Frost with coconut mixture. Cover and refrigerate 3-4 days before serving.