Cream of Coconut Cake

With Spring fast approaching, ( We have Dandelions in our yard!), and frequent 70+ degree weather, I thought a Spring themed cake would be nice.  The Cream of Coconut that goes into the cake is not Coconut Milk.  It is more like sweetened condensed coconut milk.  I can usually find it in either the ethnic food isle or the isle where drink mixes are sold (like bloody mary mix and margarita mix).  Make sure you stir it before pouring into the cake batter since the solids tend to hangout at the top of the can.

Cream of Coconut Cake

1 box white cake mix (yes I did)

4 egg whites

¼ C. vegetable oil

1 C. Cream of Coconut

1 8oz. container sour cream

1 small container of Cool whip

1 7oz bag of sweetened shredded coconut

Preheat oven to 350.  Mix the cake mix, egg whites,  vegetable oil,  cream of coconut, and sour cream until well blended and smooth.  Pour into prepared pan (bundt).    Bake for 35-40 minutes.   Remove cake from oven poke holes around cake and pour the remaining cream of coconut over the cake.  Let cool 10 minutes and turn out onto cake plate.  Let cool completely.  Once cooled mix the cool whip with the coconut and frost the cake.