1 (18.5 oz.) pkg. reg. white cake mix (not pudding)
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 of electric mixer. Reduce to low speed; beat for 1 minute. Pour batter into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan for 10 minutes. Punch holes in top of cake with a wooden pick. Pour cream of coconut over cake while still warm. Spread whipped topping over cake; sprinkle with remaining coconut. Cover and chill at least 4 hours.