4 eggs
1 c. water
1/2 c. oil
1 box white cake mix
1 box vanilla instant pudding
2 6 oz. pkg. frozen coconut
1 1/2 c. sugar
8 oz. carton sour cream
3 oz. cream cheese
1/2 c. sugar
1/2 c. confectioners' sugar
1 tsp. vanilla
1 carton cool whip

Mix eggs, water, oil, cake mix and vanilla instant pudding.

Bake cake in greased and floured cake pan for 25 minutes at 350°F. After cooling, split to make 4 layers. Stack with filling made of frozen coconut, 1 1/2 c. sugar and sour cream. Store in refrigerator in air tight container for 3 to 5 days. When ready to serve, mix softened cream cheese, 1/2 c. sugar, 1/2 c. confectioners' sugar and vanilla. Fold in cool whip and frost top and sides of cake and add coconut. Store in refrigerator.