1 reg. white cake mix (not pudding type)
1 (3 1/2 oz.) can flaked coconut (divided)
1 1/3 c. water
2 egg whites
1 (8 1/2 oz.) can cream of coconut
1 (12 oz.) carton frozen whipped topping, thawed

Combine cake mix, 1 cup coconut, water and egg whites. Beat 2 minutes at highest speed. Beat 1 minute at low speed. Pour into a greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees for 25-30 minutes or until a wooden pick comes out clean. Cool cake in pan for 10 minutes. Punch holes in top of cake with a toothpick. Pour cream of coconut over cooled cake while still warm. Spread whipped topping over cake. Sprinkle with remaining coconut. Cover and chill at least 4 hours.