Shirley Fromm'S Coconut Cream Cake

1. 1

   Combine cake mix, 2/3 cup coconut, water and egg whites.

2. 2

   Beat for 2 minutes at high speed and 1 minute on low speed.

3. 3

   Pour into greased and floured 9 x 13-inch pan; bake at 350u00b0 for 25 to 30 minutes, or until a wooden pick inserted in middle comes out clean.

4. 4

   Cool cake in pan for 10 minutes.

5. 5

   Punch holes all over top with 2-pronged fork.

6. 6

   Pour cream of coconut over cake; let it cool.

7. 7

   Mix thawed Cool Whip and sour cream together; spread over cooled cake.

8. 8

   Chill at least 4 hours before serving.

9. 9

   Can also be made with white cake mix.

* Per serving · 4 servings · Values may vary.

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