Preheat oven to 350 degrees. Spray inside of tin cans with cooking spray.

Mix together cake mix, water, melted butter, eggs, and vanilla. Beat at medium-high speed for 3 minutes.

Fill each can about 2/3 with cake batter. Place tins on a cookie sheet.

Bake in preheated oven for 10 minutes. Remove tins from oven and cover with foil. Return to oven and cook for an additional 7-15 minutes, depending on size of can, checking every 3 minutes or so. Cake is finished when knife can be inserted all the way through and come out clean.

While the cake is baking, make the frosting. Beat together butter and coconut cream until light and fluffy. Add vanilla and cocoa powder mix until combined. Add the powdered sugar 1/3 cup at a time until frosting has reached desired consistency.

When the cake is done, let it cool for 15-20 minutes.

Cut holes in center of cakes all the way to the bottom of tins and remove center cake. Fill the centers with frosting and top with additional frosting. Decorate tins as desired.