Coconut Cream Cake

Name: Coconut Cream Cake
Ingredients: 1 pkg. regular white cake mix (no pudding); 1 1/3 c. water; 1 (8 1/2 oz.) can cream of coconut; 1 (3 1/2 oz.) can flaked coconut, divided; 2 egg whites; 1 (12 oz.) carton whipped topping, thawed

6 ingredients

6 steps

Ingredients

1 pkg. regular white cake mix (no pudding)
1 1/3 c. water
1 (8 1/2 oz.) can cream of coconut
1 (3 1/2 oz.) can flaked coconut, divided
2 egg whites
1 (12 oz.) carton whipped topping, thawed

Directions

1

Combine cake mix, 1 cup coconut, water and egg whites.
2

Beat 2 minutes at highest speed of mixer.
3

Reduce speed to low; beat for 1 minute.
4

Pour batter into greased and floured 13 x 9 x 2-inch pan.
5

Bake at 350° for 25 to 30 minutes or until a pick inserted in center comes out clean.
6

Cool cake in pan for 10 minutes.