1 box yellow cake mix
1 box frozen raspberries
1 c. sugar
1 c. coconut
1 lg. Cool Whip

Bake cake according to directions on package. Add half of the coconut to batter. Bake in a 9 x 13 x 2 inch pan. As soon as cake is done and while still hot poke holes close together with a large tined fork in cake. Spread with the raspberries that have been boiled with the cup of sugar for a few minutes.

Just before serving spread Cool Whip over cake. Sprinkle top with remaining coconut. Refrigerate any leftovers.