2 (6 oz.) pkgs. frozen coconut
1 (8 oz.) carton sour cream
1 1/2 c. sugar
1 box Duncan Hines yellow cake mix
1 (4 oz.) box instant vanilla pudding
1/2 c. cooking oil
1 c. water
1 tsp. vanilla
2 eggs
2 egg yolks

Combine first three ingredients and set aside. In mixing bowl, combine remaining ingredients and beat until smooth. Pour into 2 greased 9 inch cake pans. Bake in 350 degree oven for 30 minutes. Cool 10 minutes on rack. Split layers to make four. Spread coconut mixture between layers while warm. Ice cake.

ICING:

2 egg whites
3/4 c. sugar
1/3 c. white Karo syrup
1 tbsp. water
1/3 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. vanilla
1 (3 1/2 oz.) can coconut

In double boiler, combine first 6 ingredients and cook for 5 minutes, beating constantly at high speed. Remove from heat; add vanilla. Spread over cake and sprinkle with coconut.