Coconut Creme Cake

• 1 pkg. regular white cake mix (not pudding)
• 1 (3 1/2 oz.) can flaked coconut, divided (can use frozen coconut)
• 2 egg whites
• 1 (8 1/2 oz.) can cream of coconut
• 1 (12 oz.) frozen whipped topping, thawed

1. Combine cake mix, 1 cup coconut, water and egg whites.
2. Beat for 2 minutes at highest speed of mixer.
3. Reduce speed to low; beat for 1 minute.
4. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan.
5. Bake at 350u0b0 for 25 to 30 minutes or until wooden pick inserted into center comes out clean.
6. Cool cake in pan for 10 minutes.
7. Punch holes in top of cake with a toothpick. Pour cream of coconut over cake while still warm and spread whipped topping over cake.
8. Sprinkle with coconut and cover. Chill at least 4 hours.
9. Cut cake into squares to serve.
10. Makes 15 to 18 servings.

regular white cake mix, flaked coconut, egg whites, cream of coconut, frozen whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=686504 (may not work)