MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Coconut Cream Cake
 Categories: Cakes, Dairy
      Yield: 10 Servings

 15 1/4 oz Box white cake mix
      3 lg Egg whites;
           - room temperature
  1 1/4 c  Water
    1/3 c  Sweetened shredded coconut
     14 oz Can sweetened condensed
           - milk
      1 ts Coconut extract

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  1 1/2 c  Whipped topping
    1/3 c  Sweetened shredded coconut;
           - toasted

  Set oven @ 350°F/175°C.

  Coat a 13x9" pan with cooking spray.

  Beat cake mix, egg whites, water, and coconut on low speed
  30 seconds. Beat on medium 2 minutes. Transfer to prepared pan.
  Bake until a toothpick inserted in center comes out clean, 20 to
  25 minutes. Cool on a wire rack 10 minutes.

  Mix milk and extract. Using a large meat fork, poke holes in cake.
  Gently spread half of the milk mixture over cake; let stand
  3 minutes. Spread with remaining milk mixture; cool 1 hour.

  Spread with whipped topping; sprinkle with toasted coconut.
  Refrigerate, covered, until cold, about 4 hours.

  Recipe by Deborah Protzman, Bloomington, Illinois

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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