In a large bowl put all the dry ingredients and stir together.

Make a well in the middle and add all the rest of the ingredients except for the toasted coconut.

Beat with an electric mixer till smooth and creamy. Spray a 9 x 13-inch pan with vegetable spay and pour the cake batter in.

Bake at 350˚ for 30-35 minutes or until a tooth pick is inserted in the middle and comes out clean.

Cool and frost with the cream cheese frosting.

Place ½ cup of coconut on a baking tray and spread around.

Toast the coconut for 3-4 minutes in a 350˚oven. Then set aside.

In a medium size bowl, add the powdered sugar and vanilla.

Soften the Better than Cream Cheese and add to the powdered sugar.

Whip with an electric mixer till smooth.

Spread on the cooled cake. Sprinkle toasted coconut on top of cake and serve.