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

In large bowl of electric mixer, combine dry cake mix, oil, eggs, sour cream and cream of coconut; beat smooth. Pour into 2 greased, floured (8 or 9 inch square) layer pans. Bake at 350 degrees for 30 minutes or until cake springs back when lightly touched. Cool in pan 15 minutes. Remove cake from pans and cool completely on rack.

FROSTING

Gradually mix 1 (8 oz.) pkg. cream cheese, softened, with 1 lb. pkg. powdered sugar, 1 tsp. vanilla and 1 (8 1/4 oz.) can crushed pineapple, well drained. Use 1 tbsp. pineapple juice if needed for right consistency. Spread on cool cake; sprinkle with coconut.