Coconut Cream Cake - cooking recipe

Ingredients

1 pkg. white cake mix (18.5 oz.)
1 can flaked coconut (3.5 oz.), divided
1 1/3 c. water
2 egg whites
1 can cream of coconut (8.5 oz.)
1 carton frozen whipped topping, thawed (12 oz.)

Preparation

Combine cake mix, 1 cup coconut, water and egg whites; beat 2 minutes at highest speed of electric mixer.
Reduce speed to low; beat 1 minute.
Pour batter into a greased and floured 13 x 9 x 2-inch baking pan.