1 pkg. yellow cake mix

Prepare and bake in 9 x 13 inch pan. 1/2 c. sugar 2 c. coconut 3 1/2 c. (8 oz.) Cool Whip

Cook cake 15 minutes then poke holes in cake. Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Fold 1/2 cup coconut into whipped topping then spread over cake. Sprinkle with remaining coconut. Store leftover cake in refrigerator.