Coconut Cake (from Mary Wright's grandmother)
1 box white cake mix (not pudding)
1-1/3 c water
2 egg whites
15 oz cream of coconut
12 oz cool whip
1 can coconut, divided

Combine cake mix, 1 c water and egg whites. Beat 2 min at high speed. Reduce speed and beat 1 minute. Put into a sheet cake pan (greased and floured) and bake at 325 for 30 minutes. Cool and leave in pan. Poke holes in cake Mix cream of coconut and coconut, pour over cake and cool completely. Spread cool whip on cake. Sprinkle rest of coconut on top of cake. Refrigerate at least 12 hours.

To make very attractive top cake with sliced fruit such as strawberries, or whole raspberries.

This is a simple recipe my friend Mary Wright made for her daughter Esther's first birthday. I have not made it, but tasted it at the party, and it was DELICIOUS!