1 pkg. (2 layer size) yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. Baker's angel flake coconut
3 1/2 c. or 1 (8 oz.) Cool Whip

Prepare cake mix as directed on package, baking in a 13 x 9 inch pan. Cool 15 minutes, then poke holes down through cake with utility fork. Meanwhile, combine milk, sugar and 1/2 cup of 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 and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator.