Coconut Cake | TASTE

Ingredients

• cooking spray and flour, for the pan
• 1 15- to 16-ounce box white cake mix plus 1/2 cup
• 3 lg egg whites
• 1 ⅓ c water
• ½ c vegetable oil
• ½ tsp almond extract
• 14 oz sweetened condensed milk, preferably Eagle brand
• 7.5 oz (half a can) sweetened cream of coconut, preferably Coco López
• 8 oz frozen whipped topping (preferably Cool Whip), thawed
• 2 6-ounce bags Bird’s Eye frozen coconut flakes, thawed