1 pkg. yellow cake mix
1 1/2 c. milk
1/2 c. sugar
1 1/2 c. coconut
3 1/2 c. or 18 oz. can Cool Whip

Prepare cake mix as directed on package, baking in a 13 x 9 inch pan. Cool 15 minutes (leave cake in pan). Then poke holes in cake with utility fork.

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 of coconut into Cool Whip and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator.