1 Duncan Hines white cake mix
1/4 c. oil
2 eggs
1 1/4 c. water
1 (8 oz.) pkg. angel flake coconut
1 (15 oz.) can cream of coconut
1 (8 oz.) container Cool Whip

In a large bowl, mix water, oil, eggs and cake mix. Stir until moistened. Beat in electric mixer for 2 minutes. Stir in 1/2 package of coconut. Bake in greased and floured 9 x 13-inch pan for 30 minutes at 350 degrees. Remove from oven. Punch holes with fork over entire cake. Pour cream of coconut over cake. Cook in refrigerator. Mix 1/2 package of coconut with Cool Whip and spread on cake, saving some coconut for the top of cake. Cover tightly and refrigerate overnight or all day.