Ingredients:

1 box Duncan Hines white cake mix

3 Egg whites

2 Tablespoons vegetable oil

1 1/3 cups milk

2 1/2 cups shredded coconut

1/2 cup cream of coconut for the batter

1 cup cream of coconut to top cake

1 package tub of cool whip

Directions:

Step 1: In a large mixing bowl, add the egg whites, cake mix, milk, vegetable oil, and 1/2 cup of coconut milk. Stir until well combined.

Step 2: In a mixing bowl, add 1 cup of the shredded coconut. Beat with a mixer for about 2 minutes.

Step 3: Apply cooking spray in a 9×13-inch baking pan.

Step 4: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 5: Place the baking pan inside the preheated oven and bake for 25 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 6: Remove the cake from the oven and use a fork to poke holes all over the cake.

Step 7: Spread 1 cup of cream of coconut on top of the cake. Make sure to fill the small holes.

Step 8: Allow the cake to cool completely.

Step 9: Add cool whip over and spread it evenly, then sprinkle the rest of the shredded coconut on top.

Step 10: Place the cake inside the fridge to chill for a couple of hours to overnight.

Step 11: Serve and enjoy!