Coconut Sheet Cake

3 large eggs
1 (8-oz) container sour cream
1/3 cup water
1 (8.5-oz) can cream of coconut
1/2 tsp. vanilla extract
1 Package white cake mix
Coconut-cream cheese frosting

Beat eggs at high speed with an electric mixer 2 min. Add sour cream, 1/3 cup water, cream of coconut (I found this in the cocktail section, i guess it's used in mixed drinks) and vanilla, beating well to combine. Add cake mix, beating at low speed just until blended. Beat at high speed 2 min. Pour batter into a greased and floured 13 x 9 inch pan.


Bake at 325 for 40 to 45 min or until a wooden pick comes out clean. Let cake cool completely in pan on a wire rack.

Cover pan with plastic wrap and freeze cake 30 min. Remove from freezer.

Spread coconut-cream cheese frosting on top of chilled cake. Cover and store in refrigerator.

Coconut-Cream Cheese Frosting:

1 (8-oz) package cream cheese, softened
1/2 cup butter, softened
3 Tbsp. milk
1 tsp. vanilla extract
1 (16-oz) package pwdered sugar, sifted
1 (7-oz) package sweetened flaked coconut

Beat cream cheese and butter at med speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add powdered sugar, beating until smooth. Stir in coconut.