In a large mixing bowl, combine the first 6 ingredients; mix well.
Pour into 3 greased and floured 9 inch layer pans.
Bake at 350 degrees for 25-30 minutes.
Cool for 10 minutes, remove to wire racks to cool completely.
In a bowl, combine the pineapple, sugar, coconut and sour cream. Remove one cup to another bowl; set aside. Fill the cake layers with remaining pineapple mixture. Fold whipped topping into the reserved pineapple mixture. Spread over the top and sides of cake. Sprinkle with toasted coconut. Refrigerate.