1 pkg Jell-O White Chocolate Pudding And Pie Filling
1 tsp almond extract
1 cup shredded coconut
1 tub (8 oz.) frosting (any flavor)
1 tub (8 oz.) Cool Whip Whipped Topping
1/4 cup coconut
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Let's Make It
Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pan. Grease sides and bottom of pans with shortening flour lightly. Blend cake mix, egg whites, water, oil, and white chocolate pudding in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Add almond extract and coconut to batter. Stir till blended.
Pour batter in pans and bake for 28 to 31 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely before frosting.
Gently fold in frosting into Cool Whip until well mixed. Place cake layer on serving plate. Spread frosting on top of layer to within 1/4 inch of edge. Place second layer on top. Frost top and sides of cake with rest of frosting. Sprinkle coconut over top after frosting. Chill till ready to serve.