This cake is even better the next day. It's designed to be made in a standard 13 inch by 18 inch half baking sheet to serve a large group, so don't substitute a different pan size. When ready to serve cut in 5 by 8 rows to produce 40 servings.
Preheat oven to 350°. Grease a 13 x 18 inch baking pan.
In a separate large bowl, stir together sugar, water, melted butter, sour cream, eggs, and coconut extract until combined.
Can be made and frosted and kept at room temperature for up to 3 days. Cover it lightly with plastic wrap to protect it from dust, etc. Cakes both frosted and unfrosted, cut and un-cut, are perfectly fine at room temperature for several days. Refrigeration is only necessary if your kitchen gets very hot during the day (think bacteria feeding frenzy) or if you're making a cake that won't be served for more than three days.
To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird fridge smells and to protect it from drying out, and then unwrap it to warm up on the counter before serving. For frosted cakes, chill the cake uncovered for fifteen minutes to harden the icing, then wrap it in plastic wrap.