This is an easy to make dessert that is just as nice as the layer cake version. The delicate flavor of coconut is wonderful. My family loves it and it's great for bake sales and guests. This can also be converted to cupcakes.
Put cake mix, egg whites, vegetable oil, milk and 1/2 cup of cream of coconut milk.
Add 1 cup of the shredded coconut in a bowl and mix with an electric mixer for 2 minutes.
Pour in a greased 9×13 pan. Bake at 350 for 20 to 25 minutes or until a toothpick inserted comes out clean.
Remove from oven and immediately poke holes all over the cake. Pour 1 cup of Cream of Coconut over the cake. Cool the cake. Spread cool whip on the top and sprinkle with remaining 1 1/2 cups of shredded coconut.
Put in refrigerator for a number of hours before serving or overnight.