Coconut Sheet Cake

3 large eggs
1 (8oz) container sour cream
1/3 cup water
1 (8.5) can cream of coconut
½ tsp. vanilla
1 package white cake mix
Coconut-Cream Cheese Frosting

Beat eggs at high speed with an electric mixer 2 minutes.  Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition.  Add cake mix, beating at low speed just until blended.  Beat at high speed 2 minutes.  Pour batter into a greased and floured 13x9 inch baking pan.

Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack.  Cover pan with plastic wrap, and freeze cake 30 minutes.  Remove cake from freezer.

Spread Coconut-Cream Cheese Frosting on top of chilled cake.  Cover and store in refrigerator.  Yield:  12 servings.

Note:  If desired, cake can be baked in 1 greased and floured 15x10 inch jelly roll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean.  Yield:  15 servings.

Coconut-Cream Cheese Frosting

1 (8oz) package cream cheese, softened
½ cup butter, softened
3 T. milk
1 tsp. vanilla
1 (16oz) package powdered sugar, sifted  (about 4 cups)
1 (7oz) package sweetened flaked coconut

Beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well.  Gradually add sugar, beating until smooth.  Stir coconut.  Yield:  4 cups