Coconut Sheet Cake

• large eggs↗3
• sour cream↗1
• water↗1⁄3 cup
• cream of coconut1
• vanilla extract↗1⁄2 teaspoon
• white cake mix1
• Coconut Cream Cheese Frosting
• cream cheese↗1

  softened

• butter or 1/2 cup margarine↗1⁄2 cup

  softened

• milk↗3 tablespoons
• vanilla extract↗1 teaspoon
• powdered sugar↗1

  sifted

• sweetened flaked coconut↗1

Step-by-step instructions

1. 1

   Beat eggs at high speed for 2 minutes.

2. 2

   Add sour cream, 1/3 water and next 2 ingredients beating well after each addition.

3. 3

   Add cake mix, beat until blended.

4. 4

   Beat at high speed 2 minutes.

5. 5

   Pour into a greased and floured 13 x 9-inch baking pan.

6. 6

   Bake at 325° for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.

7. 7

   Cover pan with plastic wrap and freeze cake for 30 minutes.

8. 8

   Remove from freezer.

9. 9

   Spread Coconut Cream Cheese frosting on top of chilled cake.

10. 10

    Cover and store in refrigerator.

11. 11

    Coconut Cream Cheese Frosting: Beat cream cheese with butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well.

12. 12

    Gradually add sugar, beating until smooth.

13. 13

    Stir in coconut.