Coconut Cream Cake

Preheat oven to 350°F and prepare a 9-inch round cake pan by greasing and flouring it or lining with parchment paper.

Combine white cake mix, vegetable oil, and eggs in a large mixing bowl, stirring until all dry ingredients are incorporated and the batter is smooth.

Pour the batter into the prepared pan and spread evenly, then bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let cool in the pan for 10 minutes while preparing the coconut cream topping.

Whisk together the cream of coconut and sour cream in a bowl until well combined and smooth.

Pierce the top of the warm cake multiple times with a fork or skewer to create holes for the cream mixture to absorb into the cake.

Pour the coconut cream mixture evenly over the top of the warm cake, allowing it to soak into the holes.

Sprinkle the flaked coconut over the cream layer, coating the top evenly.

Allow the cake to cool completely to room temperature, then refrigerate for at least 2 hours before serving to allow the cream to set and flavors to meld.