Coconut Cream Cake - cooking recipe

Ingredients

1 white cake mix (pot pudding type)
1 1/3 c. water
2 egg whites
1 (8 1/2 oz.) can cream of coconut or pina colada
12 oz. Cool Whip
coconut

Preparation

Combine cake mix, water and egg whites.
Beat for 2 minutes on high, 1 minute at low.
Pour into greased and floured 9 x 13 x 2-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool for 10 minutes.
Punch holes in top of cake with meat fork.
Pour cream of coconut into holes and over cake while still warm.
Spread Cool Whip over cake and sprinkle with coconut.
Cover and chill at least 4 hours.