1 (2 layer) pkg. any yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. flaked coconut
3 1/2 c. or 1 (8 oz.) container Cool Whip, thawed

Prepare mix as directed in package and put into 2 square, greased and floured pans or 1 sheet cake pan. Cool 15 minutes. Then poke holes with fork all over top.

Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Carefully spoon over cake allowing liquid to soak down through holes. Cool completely. Fold 1/2 cup of coconut into Cool Whip and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator. Makes 1 sheet cake or 2 square cakes.