Coconut Cream Cake

I made this at the request of my mother for Easter Dinner. It was very moist and yummy. It has a VERY mild coconut flavor, if you want more coconut flavor, substitute coconut extract for the vanilla.

1 18.25 pckg white cake mix
1/4 c. vegetable oil
3 eggs
8 oz. sour cream
8 oz. coconut cream-this is usually on the alcoholic mixers aisle in a can
Preheat oven to 350. Grease and flour 2 9" cake pans. Combine all ingredients and mix until well blended. Take out 1 c. batter and bake separetely or throw away, split remaining between two pans. Bake for 25-35 min, until toothpick comes out mostly clean.

Frosting:
8 oz. softened cream cheese
1/2 c. softened butter
4 c. powdered sugar
2 tsp. vanilla extract
coconut
Beat cream cheese and butter until smooth, then mix in other ingredients. Frost cooled cake and press coconut onto sides. Store in refrigerator. Tastes even better after being refrigerated for a day!