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 temp
1 1/4 c Water
1/3 c Sweetened shredded coconut
14 oz Can sweetened condensed
- milk
1 ts Coconut extract

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

Set oven @ 350ºF/175ºC.

Coat a 13" X 9" 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, 20-25 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.

Deborah Protzman, Bloomington, Illinois

Makes: 10 servings

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

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