Instructions: Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by-9-inch pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, cream of coconut, sour cream, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.

Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well-combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.

Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger, 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto a serving platter. Let the cake rest 20 minutes before frosting. Frost the top and sides of the cake. Sprinkle the coconut on top.

(Note: The cake also can be frosted in the pan.)

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