1.  Preheat oven to 325°F.
2.  Prepare cake pans with non-stick baking spray or homemade goop.
3.  Mix the cake mix, eggs, oil water, sour cream, pudding, and flour until well combined in a large mixing bowl.
4.  Divide between two or three prepared 8-inch pans.*
5.  Bake for 35-45 minutes or until a toothpick in the center comes out clean.
6.  Cool and torte (split) the layers.
7.  While the cake cools, mix the frozen coconut with the sour cream and sugar. Save 1/2 cup of this mixture for later.
8.  Place the first layer of cake on a cake board with the cut-side up. Cover and soak it with the sour cream mixture.
9.  Repeat with all except the last layer. Lay it on top with the cut-side down – do not soak with filling.
10.  Mix the reserved sour cream mixture with the tub of Cool Whip.
11.  Spread on the top and sides of the cake.
12.  Cover with flaked coconut.
13.  Refrigerate for 3 days in an airtight container for best results. Or be like me and Mrs. Sharon and eat the same day or next day.

*Mrs. Sharon bakes in three 8-inch pans, then tortes (splits) each of those layers so her cake is actually 6 layers. As you can see – mine is only three because I don’t like handling super thin layers. They always break on me. Another option is to divide between two 8-inch pans and torte those for a total of 4 layers.