Hello there,
I looked in my recipes and found that a Sour Cream Coconut cake is made and has about same ingredients as a Wet Coconut Cake. The other ingredients will vary a little even with the same amount of cake. Its looks to me to be the same cake with two different names. I'm posting several recipes that I have. I hope this is of some help..

WET COCONUT CAKE

1 box yellow cake mix
2 cups sugar
12 oz. frozen coconut, thawed
1 (16 oz.) sour cream

Bake cake mix in 2 layers. Chill and split layers.

Mix sugar, coconut, and sour cream and let stand. Reserve one cup. Spread the rest between the layers of cake.
Add the reserved 1 cup to 1 carton Cool Whip. Frost cake with this mixture. Refrigerate overnight.

WET COCONUT CAKE

1 (12 oz.) pkg. frozen coconut
1 1/2 cups powdered sugar
8 oz. sour cream
1 large container Cool Whip
1 box Duncan Hines butter cake mix

Mix coconut, powdered sugar and sour cream. Set in refrigerator.

Bake a 2 layer cake according to package directions. Cool completely.

Split 2 layers into 4 layers. Put filling between layers, but not on top. Cover completely with Cool Whip. Let set in refrigerator for 24 hours in a tightly sealed container

COCONUT SOUR CREAM CAKE

1 box butter flavored cake mix
2 c. sugar
16 oz. carton sour cream
12 oz. pkg. coconut
8 oz. carton whipped topping

Prepare cake mix according to package directions.

Bake in 2 round pans. Remove from pans when cool and slice each one in half.

Combine sugar, sour cream and coconut. Mix well and chill.
Reserve 1 cup. Spread coconut mixture on layer half.
Place layer half on top and spread on coconut mixture;
repeat with remaining layer halves.

Mix whipped topping with reserved 1 cup coconut mixture. Frost sides and top. Keep cake refrigerated. Better if made 2-3 days in advance. Freezes well.

COCONUT SOUR CREAM LAYER CAKE

1 (18 1/2 oz.) Duncan Hines butter flavored cake mix
2 cups powdered sugar
1 (16 oz.) sour cream
1 (12 oz.) frozen coconut, thawed
1 1/2 cups Cool Whip

Prepare cake mix according to directions on package. Make two 8 inch layers. When cool split both layers.

Combine sugar, sour cream and coconut; blend well. Chill.
Reserve 1 cup of sour cream mixture for frosting top and
sides. Spread remaining frosting between layers of cake.

Combine reserved sour cream mixture with Cool Whip. Blend
until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate overnight before serving. Makes 8 servings.