Coconut Cream Cake - cooking recipe

Ingredients

1 (18.5 oz.) pkg. regular white cake mix (not pudding type)
1 (3.5 oz.) can flaked coconut (1 c. in cake, remainder on top after baking)
1 (12 oz.) carton frozen whipped topping, thawed

Preparation

Combine cake mix, 1 cup coconut, water and egg whites and beat 2 minutes at high speed of electric mixer.
Reduce speed to low; beat 1 minute.
Pour batter into a greased and floured 13 x 9 x 2-inch baking pan.
Bake at 350\u00b0 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan for 10 minutes.
Punch holes in top of cake with a toothpick. Pour cream of coconut over cake while still warm.
Spread whipped topping over cake; sprinkle with remaining coconut.
Cover and chill at least 4 hours.
Cut cake into squares to serve.
Yield: 15 to 18 servings.