Coconut Cream Cake - cooking recipe

Ingredients

1 pkg. regular white cake mix (no pudding)
1 1/3 c. water
1 (8 1/2 oz.) can cream of coconut
1 (3 1/2 oz.) can flaked coconut, divided
2 egg whites
1 (12 oz.) carton whipped topping, thawed

Preparation

Combine cake mix, 1 cup coconut, water and egg whites.
Beat 2 minutes at highest speed of mixer.
Reduce speed to low; beat for 1 minute.
Pour batter into greased and floured 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes or until a pick inserted in center comes out clean.
Cool cake in pan for 10 minutes.