Loris Ann's Yummy Coconut Cake

Total Time: 42 mins Preparation Time: 10 mins Cook Time: 32 mins

Ingredients

• Servings: 12
• 18 1/4 ounces duncan hines moist deluxe classic cake mix
• 1 1/3 cups water
• 2 tablespoons vegetable oil
• 3 large egg whites
• 14 ounces sweetened condensed milk
• 13 1/2 ounces coconut milk
• 14 ounces angel flake coconut, divided
• 8 ounces cool whip

Recipe

• 1 using the first (4) ingredients, make cake as directed in a 9 x 13 pan.
• 2 as soon as the cake comes out of the oven, poke holes with the handle of a wooden spoon throughout cake -- approx 12 to 16 holes in all.
• 3 mix together sweetened condensed milk and coconut milk.
• 4 pour milk mixture over hot cake slowly, allowing to absorb and allowing some to go on the edges, as well.
• 5 place cake in the refrigerator, uncovered, until chilled. approx 2 hours.
• 6 mix 1/2 bag (or approx 7 oz) of coconut with the cool whip and spread on top of the chilled cake.
• 7 sprinkle remainder of coconut over top of cake.
• 8 refrigerate until ready to serve.
• 9 refrigerate any unused cake.
• 10 note: you may use your preference of cake mix, just follow those instructions as stated on the cake box.