1 pkg. devil's food cake mix with pudding
1 c. water
1/3 c. oil
3 eggs

FILLING AND TOPPING:

2 c. dairy sour cream
1 c. sugar
3 c. coconut
8 oz. frozen whipped topping

Heat oven to 350 degrees. Grease and flour two (8 inch) round cake pans. In large bowl, blend all cake ingredients at low speed until moistened. Beat 2 minutes at high speed; pour into prepared pans. Bake 30-40 minutes. Cool cakes in pans 15 minutes; invert onto cooling racks to cool completely. Split each layer in half horizontally, forming four layers. Set aside. In large bowl, combine sour cream and sugar. Gently fold in coconut and whipped topping. Fill and frost layers. Garnish as desired. Store, covered, in refrigerator 3-4 days. 12-14 servings.