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1
Combine the ingredients needed for the cake mix (water, eggs, and butter).
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2
Bake the cake according to directions
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3
Cool cake on a wire rack
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4
Split each layer of cake once horizontally. This can easily be done by placing on a plate and splitting using a bread knife or using toothpicks to prepare a guide for splitting and using thread, fishing line, or waxed dental floss (unflavored)
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5
Combine sugar, coconut, and sour cream into a bowl and stir until mixed well.
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6
Take 1/3 of this mixture and place it in the middle of one of the split layers. Repeat this will the other layer.
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7
Mix the remaining 1/3 of the mixture with the non-dairy whipped topic and use this as the frosting.
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8
Place one of the filled layers on a plate or other cake server that can be covered and stored in the refrigerator.
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9
Place ~ 1/4 of the frosting on top of this layer.
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10
Place the second layer on top of the frosting.
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11
Use remaining frosting to cover the top and sides of the cake.
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12
Once all frosting is complete, cover with plactic wrap or other cake cover and place in the refrigerator - 3 days is best for maximum moisture and flavor, but it is really good if you just cannot wait.
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13
Remember that the cake has sour cream in it, so refrigeration is necessary.
