1 pkg. (reg. size) 2-layer yellow cake mix with pudding
2 tsp. vanilla
2 (6 oz.) pkgs. fresh frozen coconut, thawed
1/2 c. sugar
2 c. milk
1 (9 oz.) carton frozen whipped topping

Make up cake mix by package directions with the addition of 1 teaspoon vanilla and all but 1/2 cup of the coconut; reserve the 1/2 cup. Bake by the package directions in a greased and floured 9"x13" pan.

Meanwhile, heat together, but do not boil, milk, sugar and remaining teaspoon vanilla. Stick the cake with a wooden pick to make holes. Pour the hot mixture over the hot cake, allowing milk to run down into the holes.

Let the cake cool completely. Spread thawed whipped topping over the top; sprinkle with reserved coconut.