Step 1

Preheat oven to 325 degrees F. Grease and flour a 9x13 inch pan. You can use metal or glass, but you may have to adjust the bake time for glass.

Step 2

In a large mixing bowl, beat the eggs for about a minute. Beat in the sour cream, water, cake mix and cream of coconut using low speed, then increase to high speed and beat for about 1 1/2 to 2 minutes. Scrape sides of bowl often.

Step 3

Pour the batter into the prepared pan and bake for about 40 minutes at May take up to 45 minutes.

Step 4

Alternatively, you can bake the cake in a 15- x 10-inch pan for 30 to 32 minutes.

Step 5

To make the frosting, beat the softened butter and 1 cup of the confectioners' sugar until creamy. Add the softened cream cheese and beat until smooth, then beat in another cup of sugar and vanilla extract. For extra coconut flavor, you can add a little coconut extract. Beat in the milk, then stir in the flaked coconut. Spread across the top of the pan.

Step 6

Pipe or spread sweetened whipped cream over the frosting.

Step 7

To make the mango passion fruit puree, puree the mango and passion fruit until smooth. Chill it, then drizzle it across the cake.