Coconut Sour Cream Cake

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9-inch) pans.

Step 2
Make cake: Beat cake mix, water, egg whites, oil, and almond extract in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pans.

Step 3
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 23 to 28 minutes. Allow cakes to cool completely. Remove cooled cakes from the pans, then cut each in half horizontally.

Step 4
Make frosting: Mix together sour cream and sugar in a medium-sized bowl until combined. Stir in 1 1/2 cups coconut. Reserve 1 cup frosting; spread the rest between the cake layers.

Step 5
Fold whipped topping into reserved frosting; spread around the outside of cake. Sprinkle remaining 1/2 cup coconut over the top of frosted cake.

Step 6
Refrigerate cake for 1 to 3 days before serving.