1 chocolate cake mix
3 eggs
1 c. cold water
1/3 c. oil

Mix up cake and pour in 2 (9-inch) pans. Bake at 350 degrees for 30 to 40 minutes. Cool 15 minutes, then remove from pans and cut into 4 layers.

ICING:

2 c. sour cream
1 c. sugar
3 c. frozen coconut
3 c. Cool Whip

Mix icing and spread between layers, letting a small amount squish out. Put remaining icing on top.

Refrigerate 4 days ahead of serving.