1 pkg. 2 layer size cake mix, any flavor
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
2 tsp. vanilla
1 (8 oz.) container Cool Whip
1 c. dairy sour cream
Strawberry jam
1 c. toasted coconut

Prepare cake mix according to package directions, except use a greased and floured 10 inch tube pan or 9 inch springform pan. Bake at temperature package directs 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove from pan, cool. Use a serrated knife to slice cake horizontally into three layers.

For frosting, in a large mixer bowl beat cream cheese with an electric mixer on medium speed until smooth. Add sugar and vanilla, beat until smooth. Add whipped topping and sour cream, beat until smooth.

Spread a third of the frosting on bottom cake layer. Spoon a thin ring of jam on top. Repeat with another third of frosting, second cake layer and more jam. Top with third cake layer, spread with remaining cheese mixture. Spoon on more jam and sprinkle with toasted coconut. Refrigerate.