1. **CAKE**
Heat oven to 350. Lightly coat 2, 8" cake pans with softened butter. Cut 2, 8" circles out of parchment paper and fit them into the bottom of cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. Beat the cake mix, 1/4 c cocoa, mayo, eggs, and water ina large bowl with lmixer set on low speed. Increase speed to high and beat for 2 more mins. Pour batter into prepared pans and bake about 35 mins-until a toothpick comes out clean. Cool cakes in pans on wire racks for 20 mins. Remove cakes from pans and return to the wire racks until completely cool.
2. **FILLING** Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 1/2 c of frosting to a medium bowl and stir in the almonds and toasted coconut. Set aside.
3. **ASSEMBLE** Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread 1/3 of the filling over the layer. Top with the next layer of cake and spread another 1/3 of the filling over the layer. Repeat with the third layer of cake and reamining filling and top with the final cake layer. Spread the remaining frosting around the sides and serve or store up to 4 days.
