Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13- x 9-inch baking pan.
Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer.
Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.
Note: If desired, cake can be baked in 1 greased and floured 15- x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings.
I made this yesterday for a birthday cake and it was awesome! I received many compliments. I will definitely make this again. (Note: I left the coconut out of the frosting. I was sure the kids would not like the texture of the coconut.)
Made this cake to take to a freinds Christmas Eve dinner party. It is soooooo good and moist---everyone loved it and wanted the recipe. Said it was one of the best coconut cakes they have eaten. Was easy to make and well worth making again and again for any occasion. In fact will be making it again this week for my kids visit.
I have just put my cake in the oven, so I haven't tasted it yet, but I would like to ask that people who write recipes for mixes change them according to the manufacturers changes. There are no longer any mixes with 18.5 oz. They are 16.5 or even 15.5. This mix seemed a little soupy to me since I used a 16.5 mix. I wish companies wouldn't change the amount and just charge le more if that is what they need to do.