Coconut Sheet Cake

• 3 large eggs
• 1 (8 ounce) carton sour cream
• 1/3 cup water
• 1 (8 1/2 ounce) can cream of coconut
• 1/2 teaspoon vanilla extract
• 1 (18 ounce) box white cake mix
• Coconut Cream Cheese Frosting
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter or 1/2 cup margarine, softened
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 (16 ounce) package powdered sugar, sifted
• 1 (7 ounce) package sweetened flaked coconut

1. Beat eggs at high speed for 2 minutes.
2. Add sour cream, 1/3 water and next 2 ingredients beating well after each addition.
3. Add cake mix, beat until blended.
4. Beat at high speed 2 minutes.
5. Pour into a greased and floured 13 x 9-inch baking pan.
6. Bake at 325u0b0 for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
7. Cover pan with plastic wrap and freeze cake for 30 minutes.
8. Remove from freezer.
9. Spread Coconut Cream Cheese frosting on top of chilled cake.
10. Cover and store in refrigerator.
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. Gradually add sugar, beating until smooth.
13. Stir in coconut.

eggs, sour cream, water, cream of coconut, vanilla extract, white cake, coconut cream cheese, cream cheese, butter, milk, vanilla, powdered sugar, coconut

Taken from www.food.com/recipe/coconut-sheet-cake-140931 (may not work)