1 box white cake mix
1 can (8-1/2 ounces) cream of coconut
1/4 cup oil
1 carton (8 ounces) sour cream
3 eggs

With electric mixer, combine all ingredients in large bowl. Pour into
greased and floured 9x13x2-inch pan.

FROSTING:
1 package (8 ounces) cream cheese
1 cup butter or margarine
1 pound powdered sugar, sifted

Combine cream cheese and butter in saucepan. Cook over low heat, stirring often, until butter melts and mixture is smooth. Stir in powdered sugar. Spoon mixture evenly over batter. Bake at 350 degrees until cake is golden brown.

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1 can (15 oz) refried beans
4 ounces cream cheese, softened
1-1/2 cups sour cream
1 bunch green onions, finely chopped
1/4 cup picante sauce
1 packet taco seasoning
1 can (4 oz) green chiles
1/4 teaspoon oregano
1-1/2 cup grated Monterey Jack or Cheddar Cheese

Combine all ingredients except grated cheese. Spread in lightly oiled 13x9x2-inch baking dish. Sprinkle cheese over top. Bake 1 hour in preheated oven at 300 degrees. Cover top loosely with foil for the first half-hour so cheese does not darken.
Serve with tortilla chips. Serves 12-18.