Try this! It's beautiful and delicious.

COCONUT CAKE
(double layer round)

1 box Duncan Hines Butter Recipe cake mix
1 can sweetened condensed milk
1 can coconut milk
1 package of Baker's Coconut

Bake cake according to directions on cake mix box.

While cake is still hot, pour sweet condensed milk and coconut milk over cake while poking holes in cake with a fork. Let cake cool.

Ice cake with frosting below then sprinkle with coconut on top and add to sides. (You can toast coconut first at 350 deg. in oven on baking sheet, watch carefully. We prefer to not toast it.)

FLUFFY WHITE FROSTING

1 cup sugar
1/3 cup water
1/4 teaspoon cream of tarter
Dash of salt
2 unbeaten egg whites* (pasteurized egg whites)
1 teaspoon vanilla

Combine sugar, water, cream of tarter and salt in sauce pan. Bring to boil, stirring till sugar dissolves. Very slowly add to egg whites in mixing bowl, beating constantly with electric mixer till peaks form. Beat in vanilla.

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*Editor's note

Cooking Egg Whites for Use in Recipes – Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160 degrees F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe. - Source American Egg Board