Cream of Coconut Cake

By WheretheMagicHappens

This recipe was given to me by a friend, Melissa Z. It is very easy but does have a couple steps and is best refrigerated overnight.

It keeps well in the refrigerator.

Ingredients

• 1 White Cake Mix
• 3 Egg Whites
• 2 tbsp Oil
• 1-1/3 cup Milk
• 4 oz. Coconut
• 1 can Cream of Coconut
• 1 carton Whipped Topping, large size

Preparation

Step 1

Combine cake mix, egg whites, oil, milk and half of the coconut. Bake in greased 9 x 13 cake pan. Bake at 350 for 25-30 minutes.

Make holes in warm cake with fork; pour cream of coconut over the cake. When cool, combine second half of coconut with whipped topping and frost cake, still in pan.

Chill several hours or overnight in refrigerator.