1 box yellow cake mix
1 1/3 c. water
2 eggs

Mix well. Bake 2 layers. Split each layer in half to make 4 layers.

ICING:

2 c. sour cream
2 c. sugar
2 (9 oz.) pkgs. frozen coconut

Mix well. Refrigerate overnight before putting on layers. When icing, put layers upside down, except top layer. This soaks up the icing and makes it moist. Refrigerate 3 days before eating.