Coconut Sour Cream Cake - cooking recipe

Ingredients

1 (18 ounce) box white cake mix
1/4 cup oil
4 egg whites
8 ounces sour cream
1 (15 ounce) can goya cream of coconut (if you cannot find, than 1, 8 1/2 oz. Coco Lopez, I personally use the larger Goya)
Icing
1 (8 ounce) package cream cheese (softened)
1 lb powdered sugar
2 tablespoons milk
1 tablespoon coconut extract or 1 tablespoon vanilla extract (if you do not have coconut)
6 ounces coconut

Preparation

Cake:
Mix all ingredients until smooth.
Bake at 350 for 30 minute I have found this to be the aprox.
time for two layer cakes,.
and a 9X13.
Frosting:
Blend sugar into softened cream cheese, blend in milk and add extract until smooth.
Spread on cool cake and sprinkle with coconut.