Sour Cream Coconut Cake

1 (18.25 ounce) box deluxe white cake mix
1/4 cup vegetable oil
3 eggs
1 cup sour cream
1 (16 ounce) can cream of coconut, reserving 1 teaspoon
    for frosting (found in liquor department)

Mix all ingredients and bake in a greased and floured Bundt or tube pan. Bake for 40 to 60 minutes. Do not open oven for the first 40 minutes. Test for doneness with a wooden pick. Cool in pan 10 minutes before turning out.

Frosting:
4 ounces cream cheese, softened
1/2 box confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 teaspoon cream of coconut (reserved from cake)
1 (3 1/2 ounce) can Angel Flake coconut (save some for top)

Mix well and spread on cooled cake. Sprinkle with coconut.