Pina Colada Cake - cooking recipe

Ingredients

1 box white cake mix
3 egg whites
1 can crushed pineapple
1 (15 oz.) container Coco Lopez
1 1/2 lb. container Cool Whip

Preparation

Bake
cake from directions on cake mix box.
Use only 3 egg whites.
Use
juice
from
drained\tpineapple
as part of liquid in\tcake.
After
cake
is\tbaked and still warm, poke holes
in cake
and pour over the cake, the can of Coco Lopez and
smooth over.
Put cake in the refrigerator to cool.
Take out the Cool Whip and fold in drained pineapple and coconut if desired; put on cake.
Put cake in refrigerator until ready to eat.