CAKE:
Combine all ingredients in a large bowl. Beat with an electric mixer. Pour into two greased round cake pans. Bake at 350-degrees for 20-25 minutes.

Use a thin string to cut the two cake rounds into four rounds to make a four-layer cake.

ICING:
Combine 1/4 cup of the sugar with the strawberries. Let sit for 15 minutes to let the juices come out of the strawberries. Reserving the strawberries, take 1/2 cup of the strawberry juice and combine with the rest of the sugar in another bowl. Stir till sugar is dissolved. Combine sour cream and coconut in a third bowl. Add sugar/strawberry juice mixture to sour cream/coconut mixture. Stir to combine. Fold in whipped cream.

Frost layers, top, and sides of cake. Decorate with the reserved sugared strawberries.

*Store in the refrigerator. Can be frozen.