Coconut Cream Cake - cooking recipe

Ingredients

1 pkg. white cake mix
3 1/2 oz. can coconut
1 1/3 c. water
2 eggs whites
8 1/2 oz. cream of coconut
12 oz. pkg. Cool Whip

Preparation

Combine cake mix, 1 cup coconut, water and egg white.
Beat for 2 minutes on high speed; reduce to low and beat 1 minute. Pour into 13 x 9-inch pan.
Bake at 350\u00b0 for 25 minutes.
Cool in pan 1 minute.
Poke holes in cake with toothpick.
Pour cream of coconut over cake.
Spread Cool Whip and sprinkle with coconut and cover.
Chill 4 hours.