Coconut Cream Cake

• 1 (18.5 oz.) pkg. regular white cake mix (not pudding type)
• 1 (3.5 oz.) can flaked coconut (1 c. in cake, remainder on top after baking)
• 1 (12 oz.) carton frozen whipped topping, thawed

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

regular white cake mix, flaked coconut, frozen whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=569076 (may not work)