Kalleen Kidd's Delicious and Moist White Cake {or coconut cake}

1 (18 oz) white cake mix (Better Crocker)

1 cup flour

1 cup sugar

3/4 t salt

1 1/3 cups water

2 T vegetable oil

1 t vanilla

1 cup sour cream

4 large egg whites

Mix cake mix, flour, sugar and salt in mixer. In separate container combine water, oil and egg whites. With mixer running, alternate pouring in water mixture with sour cream until fully incorporated. Pour into greased or lined pans. Lightly tap pans on counter to bring air bubbles to top. Bake at 325 degrees for cakes and 350 for cupcakes until tests done (likely 30 minutes or more but check regularly).

*This can be made into a coconut cake by replacing coconut extract for vanilla. Use the coconut buttercream frosting and press coconut flakes all over cake.