1 (2 layer size) pkg. extra moist white cake mix
1/4 c. oil
3 eggs
1 c. (8 oz.) sour cream
1 (8 1/2 oz.) can cream of coconut

PINA COLADA FROSTING:

1 (8 oz.) pkg. cream cheese
1 lb. powdered sugar
1 tsp. vanilla
1 (8 1/4 oz.) can crushed pineapple, drained well & blotted dry on paper towel
Angel Flake Coconut

In large bowl combine cake mix, oil, eggs, sour cream and cream of coconut and beat. Pour into 2 greased and floured 8" or 9" layer pans. Bake at 350 degrees for 30 minutes or until cake springs back when lightly touched. Cool in pan 15 minutes. Remove and cool completely on rack. Frost with Pina Colada Frosting.