Coconut Cake

1 white (or Princess White) dry cake mix
3 egg whites
1 1/3 cup coconut milk
1 cup finely shredded coconut
1 tablespoon artificial coconut extract
1 tub of frozen ready-to-use Dream Whip
1/2 cup sugar 1 more tablespoon artificial coconut extract


Prepare the white cake mix not as directed, but with egg whites, coconut milk and shredded coconut.

Pour batter in two greased and floured 8-in cake pans.

Bake for 35 minutes at 350, or until a toothpick comes out clean.

Let cool, and slice the cakes across in half (to make a 4-layer cake)

Extra garnish:
Heat up butter at medium heat in skillet, and roast some sweetened,long-strand shredded coconut until coconut is golden brown. Blend Dream Whip with coconut extract and spread between the cake layers. Use the remainder of the whipped cream to frost the top and sides of the cake. Garnish with coconut flakes, or fresh coconut shavings if desired.