1 pkg. (2 layer) yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. coconut
8 oz. Cool Whip

Prepare cake and bake as directed on package, baking in 9 x 13 inch pan. Cool 15 minutes, then poke holes in cake. Meanwhile, combine milk, sugar and 1/2 of coconut in saucepan. Bring to a boil, reduce heat and simmer one minute.

Carefully spoon over warm cake, allowing liquid to soak through holes. Cool completely. Fold 1/2 of remaining coconut into Cool Whip and spread over cake. Sprinkle remaining coconut over cake. Chill overnight. Store on refrigerator.