18.5 oz. pkg. white cake mix (without pudding)
3 1/2 oz. can flaked coconut (divided)
1 1/3 c. water
2 egg whites
9 oz. can cream of coconut
8 oz. container frozen whipped topping, thawed

Combine cake mix, 1 cup coconut, water and egg whites; beat 2 minutes at high speed of electric mixer. Reduce speed to low, beat 1 minute. Pour batter into greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 10 minutes. Punch holes in top of cake with a wooden pick. Pour cream of coconut over cake while still warm. Let cake cool completely in pan set on a wire rack. Spread whipped topping over cake; sprinkle with remaining coconut. Cover and chill at least 4 hours. Cut into squares.