Shirley Fromm'S Coconut Cream Cake - cooking recipe

Ingredients

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

Preparation

Combine cake mix, 2/3 cup coconut, water and egg whites.
Beat for 2 minutes at high speed and 1 minute on low speed.
Pour into greased and floured 9 x 13-inch pan; bake at 350\u00b0 for 25 to 30 minutes, or until a wooden pick inserted in middle comes out clean.
Cool cake in pan for 10 minutes.
Punch holes all over top with 2-pronged fork.
Pour cream of coconut over cake; let it cool.
Mix thawed Cool Whip and sour cream together; spread over cooled cake.
Chill at least 4 hours before serving.
Can also be made with white cake mix.