1 (18.25-ounce) package white cake mix with pudding
1/4 cup vegetable oil
3 large eggs
1 (8.5-ounce) can cream of coconut
1 (8-ounce) container sour cream
Cream Cheese Frosting
1 (3 1/2-ounce) can flaked coconut
Beat first 5 ingredients at high speed with an electric mixer 2 minutes. Reduce speed to low; beat 1 minute. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan. Spread Cream Cheese Frosting over cooled cake; sprinkle with coconut. Makes 15 servings.
CREAM CHEESE FROSTING:
1 (8-ounce) package cream cheese, softened
2 tablespoons milk
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
Beat cream cheese until fluffy; gradually add remaining ingredients, beating well. Makes enough frosting for 1 (13- x 9-inch) cake.