1Preheat oven to 350 degrees and lightly grease 9x13 inch pan.
2Blend with electric mixer on low speed for 1 minute the cake mix, sour cream, cream of coconut, oil and eggs. Scraped down sides of bowl and increase mixer speed to medium and blend for 2 additional minutes.
3Pour the batter into the prepared pan and bake 40-42 minutes. Remove from oven and let cool on a wire rack for 20 minutes.
4For frosting: Beat cream cheese with electric mixer on low for 30 seconds, add the powdered sugar, milk and vanilla. Beat on low until the ingredients are moistened 30 seconds more. Beat on medium speed until combined and fluffy 2 additional minutes. Spread on cooled cake and top with coconut. You can toast the coconut if you prefer.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...