Ingredients

• Nonstick vegetable oil spray
• All-purpose flour (for pans)
• 1 15 to 16-ounce box yellow cake mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1 cup plus 1 tablespoon whole milk
• 2 cups unsweetened shredded coconut
• 1 cup sugar
• 1/2 cup sour cream
• 1/2 teaspoons kosher salt
• Special equipment: Three 8"-diameter cake pans

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Instructions

1. Preheat oven to 350°F. Coat cake pans with nonstick spray. Dust with flour, tapping out excess.
2. Whisk cake mix, eggs, oil, and 1 cup milk in a large bowl until no lumps remain. Divide batter evenly among prepared pans; smooth tops.
3. Bake cakes until a tester inserted into the centers comes out clean, 10-15 minutes.
4. Meanwhile, mix coconut, sugar, sour cream, salt, and remaining 1 tablespoon milk in a medium bowl to combine; set frosting aside.
5. Transfer pans to wire racks; let cool 5 minutes. Turn cakes out onto racks and spread frosting over tops of warm cakes, dividing evenly. Stack cakes. Let stand at room temperature, covered with a cake dome, or loosely tented with foil, at least 4 hours before serving.
6. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.