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