Coconut Cream Cake

• 1 package white cake mix (regular size)
• 3 large egg whites, room temperature
• 1-1/4 cups water
• 1/3 cup sweetened shredded coconut
• 1 can (14 ounces) fat-free sweetened condensed milk
• 1 teaspoon coconut extract
• 1-1/2 cups reduced-fat whipped topping
• 1/3 cup sweetened shredded coconut, toasted

1. Preheat oven to 350u0b0. Coat a 13x9-in. pan with cooking spray.
2. Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes.
3. Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour.
4. Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.

white cake, egg whites, water, coconut, condensed milk, coconut, topping, coconut

Taken from www.tasteofhome.com/recipes/coconut-cream-cake/ (may not work)