3 large eggs
1 (8 oz.) carton sour cream
3/4 c. vegetable oil
3/4 c. cream of coconut
1 tsp. vanilla
1 pkg. white cake mix with pudding

Preheat the oven to 325°F. Grease and flour three 8-inch round cake pans. Set pans aside. Beat eggs at high speed of an electric beater 2 minutes. Add sour cream and next 3 ingredients, beating well after each addition. Add cake mix. Beat at low speed until blended. Beat at high speed 2 minutes. Pour batter into prepared pans.

Bake at 325°F for 25 to 27 minutes. Cool in pans on wire racks 10 minutes. Remove from pans and let cool completely on wire racks. Spread coconut cream cheese frosting (see below) between layers and on top and sides of cake. Sprinkle with coconut left over from frosting.

Coconut Cream Cheese Frosting:

4 tbsp. butter
2 c. flake coconut
1 (8 oz.) pkg. cream cheese, softened
2 tsp. milk
3 1/2 c. powdered sugar
1/2 tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut. Stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 tablespoons butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla. Stir in 1 3/4 cups of the coconut flakes.