1 pkg. white cake mix
3 egg whites
2 tbsp. oil
1 1/3 c. milk
2 (4 oz.) cans coconut
1 can cream of coconut
1 lg. carton Cool Whip

Combine cake mix, egg whites, oil, milk and 1 can coconut. Bake in a 9x13 inch pan 20 to 25 minutes. Make holes in the warm cake with a fork. Pour cream of coconut over cake. When cool, combine second can of coconut with whipped topping mix. Frost cake. Chill several hours.