1 (18.5 ounce) package regular white cake mix (not pudding type)
1 cup flked coconut
1 1/3 cups water
2 egg whites
1 (8 1/2 ounce) can it cream of coconut
1 (12 ounce) carton frozen whipped topping, thawed
Punch holes in top of cake with a toothpick. Pitt cream if coconut over cake while still warm. Spread whipped topping over cake; sprinkle with remaining coconut. Cover and chill at least 4 hours. Cut cake into squares to serve.
Served 15 to 18 servings.