I don't usually used box cake mixes but this was a great cake for a hot day and done in a jiffy. I needed something quick and this was a big hit at a work event. I did make a few changes or additions and they are noted below.
1 box white cake mix with pudding in the mix 3 large eggs 1/4 C oil 1 1/4 C sour cream 1 sm can 8 +oz Coco Lopez cream of coconut 2, C shredded coconut 2-3 T. lemon juice (I used lime juice made mores sense to me)
Grease and flour a 9X13 pan. Preheat oven to 350 degrees. Mix eggs, oil, 1 T lime juice, and 1 C sour cream with 3/4 C of the cream of coconut. Once blended together. Fold in the dry cake mix until just blended together.
Pour into the prepared pan and bake about 25-35 minutes or until golden and toothpick comes out clean.
While cake is baking mix together the remaining 1/4 C sour cream and 1/4 C of cream of coconut. When cake is done and still hot spread this mixture on the cake and sprinkle with coconut and bake 5 more minutes. At this point the cake is done per recipe but here is where I deviated. I did spread the mixture on but left coconut off. After the 5 minutes I removed the cake and cooled it completely. While it was cooling I toasted the coconut and some macadamia nuts and let them cool. I made a cream cheese frosting that I flavored with 1-2 T of Lime juice. I frosted cake and sprinkled the coconut and nuts on top. If you really like intense coconut flavor you might have to add coconut extract/flavoring but it was plenty for me. Enjoy!