Lite Coconut Cream Cake

• 1 (18 1/4 ounce) package reduced-fat white cake mix
• 34 cup sweetened flaked coconut, divided
• cooking spray
• 1 (14 ounce) can fat-free sweetened condensed milk
• 1 teaspoon coconut extract
• 1 12 cups frozen reduced-calorie whipped topping, thawed

1. Preheat oven to 350.
2. Spray 13 x 9 inch baking pan with cooking spray.
3. Prepare mix according to package directions, omitting oil and adding 6 tablespoons coconut.
4. Pour into baking pan.
5. Bake for 30 minutes or until wooden pick inserted in center comes out clean.
6. Let cool 10 minutes on a wire rack.
7. Punch holes in top of the cake with a wooden pick.
8. Combine sweetened condensed milk and coconut extract; stir well.
9. Pour half of mixture over warm cake, gently working mixture into holes.
10. Let stand 2-3 minutes.
11. Punch additional holes in the top of cake and repeat process.
12. Let cake cool completely.
13. Spread whipped topping over cake; sprinkle with remaining 6 tablespoons of coconut.
14. Cover and chill at least 4 hours.

white cake mix, coconut, cooking spray, condensed milk, coconut, frozen reducedcalorie

Taken from www.food.com/recipe/lite-coconut-cream-cake-108067 (may not work)