Easy Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines white cake mix
1 1/3 c. water
2 Tbsp. vegetable oil
3 large egg whites
1 can Eagle Brand sweetened condensed milk (14 oz.)
1 large Cool Whip
1 can Baker's coconut

Preparation

Prepare cake mix according to directions using first 4 ingredients. Bake in 13 x 9-inch dish. When done, while still hot, pour Eagle Brand milk over cake (use fork to punch holes). Let cool a few minutes, then cover and put in the refrigerator for several hours or overnight. Remove. Spread Cool Whip over top and sprinkle with coconut. Keep refrigerated.