Prepare cake mix as package directed. Stir in 2 cups flaked coconut (use more if you *really* like coconut) and bake in a 13x9-inch baking pan as directed.
As soon as cake is removed from oven (while still warm) use the handle of a cooking spoon (or a table knife) and poke holes approx. 1 inch apart all over the cake. Pour the can of Coco Lopez Cream of Coconut over top of cake and spread with spatula to cover entire surface (any 'chunks' will melt from the heat of the cake).
After cake cools, top with Cool Whip and sprinkle with remaining 1 cup of coconut. Refrigerate and serve cold. Store covered in refrigerator.