Cream of Coconut Cake

1-1/2 cups sugar

3/4 cup vegetable shortening

1 cup nonfat milk

2 teaspoons vanilla

6 egg whites

2-1/2 cups self-rising flour

2/3 cup dry grated coconut

1 (8 ounce) can cream of coconut

1 cup sweetened flaked coconut, toasted, divided

1 (12 ounce) container frozen whipped topping, thawed

INSIDER INFORMATION

PREHEAT oven to 350°F. GREASE and flour a 13 x 9-inch baking pan. Set aside.

BEAT sugar and shortening in large bowl of mixer on medium speed until well combined. ADD milk and vanilla slowly, continuing to beat until blended. BEAT in egg whites, 2 at a time, mixing well after each addition.

Gradually BLEND in flour. STIR in dry grated coconut just until combined. POUR batter into prepared pan.

BAKE 35 minutes or until knife inserted into center comes out clean. COOL in pan 10 minutes.

POKE 6 to 10 holes into top of cake using the handle of a wooden spoon. Slowly POUR cream of coconut over top of cake, letting it absorb completely.

STIR 1/2 cup of the sweetened flaked coconut into whipped topping. SPREAD over top of cake. SPRINKLE remaining sweetened coconut over whipped topping mixture.

REFRIGERATE 4 to 6 hours before serving.

ENJOY

Toast coconut on baking sheet in preheated 350°F oven 5 to 10 minutes, stirring once or twice, until golden. Cool on pan on wire rack.