Cream Of Coconut Cake - cooking recipe

Ingredients

1 pkg. regular white cake mix (not pudding type)
1 (4 oz.) frozen coconut
1 1/3 c. water
2 egg whites
1 (8 1/2 oz.) can cream of coconut
1 (8 oz.) carton Cool Whip (regular or lite)

Preparation

Combine cake mix, 1 cup coconut, water and egg whites at high speed in electric mixer (2 minutes).
Reduce speed to low and beat for 1 minute.
Pour batter into greased and floured 13 x 9-inch pan. Bake at 350\u00b0 for 25 to 30 minutes or until pick comes out clean. Cool for 10 minutes.
Punch holes in cake and slowly pour cream of coconut over cake while still warm.
Let cool. Spread Cool Whip over cake and sprinkle with remaining coconut or as much as you like.
Cover and chill overnight.