COCONUT CREAM CAKE: Prepare white cake mix as directed on box. Stir in 1/2 c sweetened coconut. Pour into greased 9x13 pan & bake as directed on box. While cake is still hot, poke holes with fork & drizzle 1 (15 oz) can Coco Lopez Cream of Coconut evenly over the top. Chill in fridge until cool. Top with whipped topping & sprinkle with toasted coconut.