Step 1

Preheat oven to 350.

Step 2

Grease and flour 9x13in baking pan.

Step 3

Melt 2/3 cup butter.

Step 4

Blend cake mix, 4 eggs, 1/2 cup sour cream, and 1 cup milk. Beat with a mixer for 30 seconds, slowly adding in melted butter. Then on medium speed for 2 minutes.

Step 5

Bake 23-28 minutes.

Step 6

Immediately poke holes with fork.

Step 7

Shake cream of coconut really good, then open can.

Step 8

Pour and spread coconut cream over the entire sheet cake.

Step 9

Cover and refrigerate 1 hour to completely cool.

Step 10

Meanwhile make frosting.

Step 11

In a stand mixer, whip 2 sticks of softened butter on medium-high speed until very fluffy (about 5 minutes).

Step 12

Add in 3 cups of powdered sugar a little at a time beating on low speed to incorporate.

Step 13

Add in 1 tsp of vanilla, 2 tbs milk, and a pinch of salt. Mix until completely on low speed until completely incorporated.

Step 14

Adjust mixer to medium high speed. Beat until frosting is light, fluffly, and spreadable with no lumps.

Step 15

Spread frosting evenly on cold cake.

Step 16

Evenly top frosting with 8 oz shredded coconut.