Keep in refrigerator. Better made day before.

1 pkg. white cake mix
3 egg whites
2 tbsp. oil
1 1/3 c. milk
2 cans (4 oz.) coconut (or bagged coconut)
1 can cream of coconut
1 lg. carton (9 oz.) whipped topping

Combine cake mix, egg whites, oil, milk and 1 can coconut (or 4 ounce). Bake in greased 9 x 13 inch sheet cake pan (one layer) at 350 degrees for 20-30 minutes until done. Make holes in warm cake with a fork.

Pour cream of coconut over cake. When cool, combine second can of coconut (4 ounce) with whipped cream and frost cake in pan. Chill several hours or overnight.