Prepare the cake mix according to the directions along with 1 tsp. coconut flavoring. Bake in 3 greased and floured 8" round pans as directed. When they are done, let them cool for 10 minutes before turning out on a cooling rack. While the cakes bake, stir the sour cream, coconut, sugar and vanilla flavoring together well and refrigerate. When the cake is ready to assemble, put one layer on a serving platter. Top with about 2/3 of a cup of the coconut filling. Add the next layer and frost. Mix the remainder of the filling with the thawed whipped topping. Spread all over the outside of the cake and refrigerate. Keeps well for several days in the fridge if covered.
Not a NESTLÉ®-tested recipe.