Preheat oven to 350 degrees

Lightly mist three nine inch round cake pans with vegetable oil cooking spray, then dust them with flour, shake out excess flour. Set the pans aside.

Mix the first seven ingredients together in a medium size bowl with an electric mixer on low until all ingredients are moistened. Don't forget to scrape down the sides of the bowl.

Divide the batter evenly among the three pans, bake the cakes until they spring back when lightly pressed with a finger, 18 to 22 minutes. When done, remove from pans and place on a wire rack to cool.

While your cakes are cooling you make the frosting: Place the sour cream and coconut in a large bowl, stir to combine, and place in the refrigerator, uncovered for 1/2 an hour.

Remove the bowl after the required time, add the confectioners' sugar and orange juice, beat with electric mixer on medium speed until well combined. Fold in the thawed whipped topping until combined.

Place your first layer on your cake serving tray and start your layers.

After all of the cake in completely covered, sprinkle some extra flaked coconut on the top and sides if you would liKE.

Place in refrigerator to set.

ENJOY!