Hawaiian Icebox Cake - cooking recipe

Ingredients

1 1/3 c. water
3 egg whites
1 (18.5 oz.) pkg. light 94% fat-free yellow cake mix
vegetable cooking spray
2 c. skim milk
1 (3.4 oz.) pkg. instant banana cream pudding and pie filling mix
1 (15 oz.) can unsweetened crushed pineapple, drained
2 c. thawed reduced-calorie frozen whipped toping
1/4 c. shredded coconut, toasted *

Preparation

Combine first 3 ingredients in large bowl; beat at low speed of electric mixer 30 seconds.
Increase speed to medium and beat 2 minutes.
Pour batter into a 13 x 9 x 2-inch baking dish coated with cooking spray.
Bake at 350\u00b0 for 35 minutes or until cake springs back when touched lightly in center.
(Check at 25 minutes.)
Let cake cool in pan on wire rack.
Combine milk and pudding mix in a medium bowl; beat at low speed of an electric mixer 2 minutes or until thickened.
Cover and chill 5 minutes. Stir in pineapple.
Pierce 48 holes in top of cake, using the handle of wooden spoon.
Spread pudding mixture over cake.
Next, spread whipped topping over pudding mixture.
Sprinkle topping with shredded toasted coconut.
Store in refrigerator.
Makes 16 servings.