1 box white cake mix
1 box coconut instant pudding mix
4 eggs
1/3 c. vegetable oil
1 1/4 c. water or milk (or combination)
1/2 tsp. coconut flavoring

Mix and bake as directed on cake mix package. Bake in a 13 x 9 inch pan. During the last 15 minutes of baking, bring to a boil 1 cup milk, 1 cup sugar, and 1 cup coconut. When the cake finishes baking, using a knife, make several slashes in the cake and spoon the liquid over it. Allow it to cool completely. Gently spread a 12 ounce carton of Cool Whip over all. Keep refrigerated. This is best if made at least 2 days in advance to give all a chance to blend.