– 1 (15.25 oz) white cake mix – 1 (15. oz) can, Cream of Coconut (like Goya brand), divided into (3) 1/2 cup portions – 1 1/2 c. water – 2 egg whites – 1/2 c. vegetable oil (or coconut oil) – 1 (8 oz.) container, Cool Whip (thawed) – 1 c. sweetened flake coconut (toasted or untoasted)
Preheat oven to 350 degrees. Spray a 9 x 13" pan with non-stick baking spray. Set aside. If you want to toast some or all of your flake coconut, place on a flat baking sheet at toast in the oven at 350 degrees for 8-10 minutes, stirring/tossing the coconut ever 2 minutes or until the coconut becomes light brown.
Remove cake from oven. Let set for 10 minutes to cool slightly. While still warm, poke holes into the cake using the end of a chop stick or wooden spoon. Drizzle the second 1/2 cup portion of the cream of coconut on top of and into the holes of the warm cake.
Refrigerate the drizzled cake for one hour or until completely cooled. Fold together the Cool Whip and the final 1/2 cup portion of the cream of coconut. Spread the cream topping over the top of the cooled cake, lightly pressing the cream into the holes of the cake.
Top with the sweetened flake coconut. Slice and enjoy!