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Ingredients
  • 1 (13.25 oz.) white cake mix
  • 1 (15 oz. can) Goya Coconut Cream divided into 3 - ½ cup portions
  • 1 ½ cup water
  • 2 egg whites
  • ½ cup vegetable oil
  • 1 (8 oz. carton) whipped topping, thawed like Cool Whip
  • 1 cup sweetened coconut flakes toasted or untoasted
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