1 c. water
1 box white cake mix
3 eggs
1/4 c. oil
1 c. coconut
16 oz. sour cream
2 c. sugar
1 1/4 c. coconut
1 3/4 c. toasted coconut
1 3/4 c. pecans
1 1/2 c. whipped topping

Mix water, cake mix, eggs, and oil. Stir in 1 c. coconut. Pour into two round cake pans.

Bake at 350 until done. Mix sour cream and sugar together. Add 1 1/4 c. coconut, 3/4 c. toasted coconut and 1 1/2 c. pecans, chill. Spread part of mixture between layers. To remaining mixture add whipped topping. Spread on sides and top of cake. Garnish top of cake with 1/4 c. pecans and 1 c. toasted coconut. Store in sealed container in refrigerator.