1 pk White cake mix without
-pudding
=18.5 oz size
1 cn Flaked coconut (3-1/2 oz);
-divided
1 1/3 c Water
2 Egg whites
1 cn Cream of coconut (9-oz)
8 oz Frozen whipped topping;
-thawed
Recipe by: Southern Living
Preparation Time: 0:10
Combine cake mix, 1 cup coconut, water, and egg whites;
beat 2 minutes at high speed of an electric mixer. Reduce
speed to low; beat 1 minute. Pour batter into a greased
and floured 13- x 9- x 2-inch pan. Bake at 350 degrees for
25 to 30 minutes or until a wooden pick inserted in center
comes out clean. Cool in pan 10 minutes. Punch holes in top
of cake with a wooden pick. Pour cream of coconut over
cake while still warm. Let cake cool completely in pan on
a wire rack. Spread whipped topping over cake; sprinkle
with remaining coconut. Cover and chill at least 4 hours.
Cut into squares to serve. Yield: 15 servings.
