1 pkg. white cake mix
1 pkg. coconut cream instant pudding mix
4 eggs
1 c. water
1/3 c. oil
1/3 c. flaked coconut

FROSTING:

1 (8 oz.) Cool Whip
1/4 c. confectioners' sugar
1/4 c. sour cream
2 1/2 c. flaked coconut, divided

Preheat oven to 350 degrees. Grease and flour 2 (9 inch) cake pans. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in 1/3 cup coconut. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool. Mix Cool Whip, sour cream, and confectioners' sugar. Fold in 1 cup coconut. Fill and frost cake. Sprinkle remaining coconut on top and sides of cake.