What You'll Need:
Preheat the oven to 350 F
Spray a 9x13-inch cake pan with cooking spray and set aside
Ingredients:
1 regular size box of white or yellow cake mix (NO PUDDING)
*1/3 cup softened NOT melted butter
*1 cup milk (of your choice)
Egg whites from three large eggs and one whole egg, room temperature
1+1/2 teaspoonful coconut extract
*2 teaspoonfuls vanilla extract
One 8 ounce package frozen whipped topping (cool whip)
2 cups shredded coconut
1 container vanilla frosting and add to it 2 teaspoonfuls coconut extract and 1 teaspoonful vanilla extract
Instructions:
Mix together eggs, butter, milk, extracts, about 30 seconds then beat on medium speed for 2 minutes
Scoop into the cake pan of your choice and cook for about 40 minutes (or until done)
Remove cake from the oven and while it is still hot poke holes over the entire top of the cake using a knife, the bake of a wooden spoon or a knife
Stir extracts into half of the tub of frosting and gently drizzle half of the mixture over the hot cake; the frosting will "melt" into the cake then allow the cake to completely cool (about 45 minutes)
Stir together about two-thirds of the whipped topping with the remaining frosting, add more coconut extract (if you'd like) and spread the cool whip over the cooled cake and top with shredded coconut; place in fridge for about an hour; then serve and enjoy!
Together we can do this!
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