1 white cake mix, no pudding in it (18 1/2 oz.)
1 pkg. flaked coconut, divided (3 1/2 oz.)
1 1/3 c. water
2 egg whites
1 can cream of coconut (15 oz.)
1 carton whipped topping, thawed (12 oz.)

Combine cake mix, 1 cup coconut, water and egg whites; beat 2 minutes at high speed. Reduce to low, beat 1 minute more. Pour into greased 13 x 9 pan. Bake at 350 degrees for 25 to 30 minutes. Do not underbake. Cool 10 minutes. Punch holes in top of cake with toothpick. Pour cream of coconut over cake while still warm. Spread whipped topping on after cake has completely cooled. Sprinkle with remaining coconut. Cover and chill for at least 4 hours.