Cream Coconut Cake

1 box white cake mix
1/4 cup oil
3 eggs
8 oz. sour cream
8 oz. can cream of coconut
8 oz. cream cheese, softened
1 box powdered sugar
2 tbsp. milk
1 tbsp. vanilla
2 bags frozen coconut, thawed

Preheat oven to 350F. Cooking time: 30-35 minutes. Mix together the box of cake mix, oil, eggs, sour cream and cream of coconut, reserving the excess. Bake in a greased 9 x 12 inch pan for 30-35 minutes. While cake is still warm, poke holes in it with a fork and pour in the remaining cream of coconut.

Mix cream cheese, powdered sugar, milk and vanilla. Beat until smooth. Spread over cooled cake. Sprinkle two bags of thawed coconut evenly over the cake. Better if prepared the day before.

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Cajun Country -- New Iberia, Louisiana