Place the coconut water and diced coconut in a food processor or blender, and process until the coconut is finely shredded. Set aside.

Combine the flour, sugar, baking powder and baking soda; stir to mix well. Add the coconut mixture, egg whites, vanilla extract and coconut extract; stir to mix well.

Coat a 9"x13" baking pan with nonstick cooking spray. Spread the batter evenly in the pan and bake for 35 to 40 minutes or just until a wooden pick inserted in center of cake comes out clean. Cool to room temperature.

To make glaze, combine the glaze ingredients, stirring until smooth. Spread the glaze over the cooled cake. Cut into squares and serve.

** Coconut water is the fat-free liquid found inside of the fresh coconut.

Nutrition Information:
178 Cal., 1.9 g. fat, 1.1 g. fiber