Shirley Fromm'S Coconut Cream Cake

• 1 pkg. chocolate cake mix
• 2/3 c. flaked coconut (plus some for topping)
• 1 1/3 c. water
• 2 egg whites
• 1 c. cream of coconut (see liquor drink mix section of your grocery store)
• 1 (12 oz.) container Cool Whip, thawed
• 1 c. sour cream or imitation sour cream

1. Combine cake mix, 2/3 cup coconut, water and egg whites.
2. Beat for 2 minutes at high speed and 1 minute on low speed.
3. Pour into greased and floured 9 x 13-inch pan; bake at 350u0b0 for 25 to 30 minutes, or until a wooden pick inserted in middle comes out clean.
4. Cool cake in pan for 10 minutes.
5. Punch holes all over top with 2-pronged fork.
6. Pour cream of coconut over cake; let it cool.
7. Mix thawed Cool Whip and sour cream together; spread over cooled cake.
8. Chill at least 4 hours before serving.
9. Can also be made with white cake mix.

chocolate cake mix, flaked coconut, water, egg whites, cream of coconut, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=573683 (may not work)