Beat eggs until light and frothy.
Add coconut milk, sour cream and vanilla. Beat until smooth.
Gradually add in cake mix and beat for two minutes.
Pour into a greased and floured 9x11 sheet pan.
Bake for 45 minutes or until toothpick inserted comes out clean.
Remove from oven and let cool on a cooling rack. After cake is completely cooled, spread Coconut Cream Cheese Icing over top. Store in refrigerator.
With an electric mixer, cream together cream cheese and butter until smooth. Slowly beat in buttermilk. Add vanilla and mix in well.
Gradually add powdered sugar until smooth. If necessary, add a little more buttermilk until icing is smooth an spreadable.
Sprinkle coconut on top.
Store in refrigerator.