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1
Preheat oven to 325 degrees F. Spray a 9x13x2 pan with cooking spray and set aside.
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2
Blend the water, egg whites and cake mix until moistened on medium speed.
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3
Scrape bowl and beater.
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4
Beat on high 3 minutes or until batter is thick and smooth.
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5
Add coconut and coconut extract and blend until just incorporated.
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6
Pour batter into prepared pan.
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7
Bake for 25-30 minutes or until cake springs back when touched lightly in the center.
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8
The toothpick test does not always work on white cake as it has a slightly different texture than other cake mixes.
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9
In the last 5 minutes of the baking time, start preparing the frosting.
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10
Refer to recipe # 55965.
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11
Combine 1 cup sugar, 1/3 cup water, 1/4 tsp cream of tartar and a pinch of salt in saucepan.
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12
Bring to a boil, stirring until sugar dissolves.
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13
Using a wire whip attachment, start beating 2 egg whites while you very slowly add sugar syrup to the mixing bowl, beating constantly until stiff peaks form (about 7 minutes).
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14
Omit vanilla extract.
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15
Beat in 1/4 tsp coconut extract instead and set frosting aside.
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16
While cake is still warm, but not hot, use a wooden spoon to poke holes all over the cake.
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17
Anything 1/4 inch in width will do.
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18
Pour sweetened condensed milk over the cake and let soak inches.
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19
While the milk is soaking into the cake, spread 1/2-1 cup of coconut on a sheet pan and toast in a 325 degree F oven, stirring every couple of minutes until golden.
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20
Frost cake and sprinkle with toasted coconut.
