1 box white cake mix
1/4 cup oil
3 eggs
1 carton (8 ounces) sour cream
1 can (8.5 ounces) cream of coconut
1 package (8 ounces) cream cheese
1 package (3.5 cups) powdered sugar
1 can Angel Flake coconut
2 tablespoons milk
1 teaspoon vanilla
Preheat oven to 250 degrees. Grease a 9-by-12-inch baking pan. Combine cake mix, oil, eggs, sour cream and cream of coconut; mix well. Pour batter into prepared pan and bake about 20 minutes. DO NOT OVERBAKE. Cool in pan.
Cream together softened cream cheese and powdered sugar; beat in milk and vanilla. Spread over cooled cake; sprinkle with coconut.
Note: Coconut may be colored depending on the holiday (red/green for Christmas; pastel colors for Easter, red/blue for patriotic holidays, etc.) Also, this cake freezes well.
