Coconut Cream Cake - cooking recipe

Ingredients

1 (18.5 oz.) box white cake mix (without pudding)
1 (3-1/2 oz.) can flaked coconut
1-1/3 c. water
2 egg whites
1 (8-1/2 oz.) can cream of coconut
1 (12 oz.) pkg. frozen whipped topping

Preparation

Combine cake mix, 1 cup coconut, water and egg whites.
Beat 2 minutes at high speed of mixer.
Reduce speed for 1 minute. Pour batter into greased and floured 13 x 9 x 2 inch pan.
Bake at 350\u00b0 for 25-30 minutes.
Cool cake in pan 10 minutes.
Punch holes in cake with toothpicks.
Pour cream of coconut over cake while warm. Cool.
Spread whipped topping over cake.
Sprinkle with coconut. Let chill at least 4 hours.