Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Spray pan with cooking spray (13 x 9-inch baking pan or for a sheet cake use a 10 x 15-inch sheet pan).
In a large bowl, combine the cake mix, pudding mix, diet 7-Up or diet cola or water and egg whites; beat on low speed for 1 minute; beat on medium for 2 minutes.
Pour into baking pan.
Bake for 30-35 minutes for 13 x 9, and 12-18 minutes for sheet cake or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
stir together half-and-half, cake mix and sugar. Gently heat
Follow directions for mixing cake, using 3 egg whites.
Pour into 9 x 13-inch greased pan and bake.
After cake has cooled, punch holes in top of cake and pour can of cream of coconut over top.
Then pour can of sweetened condensed milk over top of cake. Refrigerate at least 1 hour.
Spread nondairy topping evenly over cake.
Sprinkle on coconut flakes.
Cover with cling wrap and refrigerate until ready to serve.
Bake white cake mix according to directions in a 9 x 13-inch pan.
While cake bakes, bring to a boil the sugar, milk and coconut flavoring.
While cake is still hot, poke holes with a large fork.
Pour milk mixture over top.
Frost cake with Cool Whip.
Put coconut over all and press in.
Use lots of coconut. Keeps well in refrigerator or can be frozen.
Make the white cake according to directions on package.
Cool 10 minutes.
Poke holes with a fork.
Pour 1 can of cream of coconut over cake.
Cool.
Cover with Cool Whip and coconut.
e directions to make the cake. (This mix will fit
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