Coconut Sheet Cake - cooking recipe

Ingredients

1 box white cake mix
coconut
pecans
1 can cream of coconut
8 oz. Cool Whip, completely thawed

Preparation

Bake cake as directed on box, using egg whites and desired amount of coconut and pecans (chopped fine).
When cake is done immediately, pour in 2/3 of the can of cream of coconut.
(Be sure to shake the can up before pouring it.) Pour it into fork holes made all over the cake.
Let cool completely!
Ice cake with Cool Whip mixed with desired coconut and nuts and 1/3 can cream of coconut.
Keep cake refrigerated.