1 reg. size 2 layer yellow cake mix with pudding
2 tsp. vanilla
2 (6 oz.) pkgs. fresh coconut, thawed
2 c. milk
1/2 c. sugar
9 oz. frozen whipped topping

Mix cake by package directions with the addition of 1 teaspoon vanilla and all but 1/2 cup of the coconut; reserve the 1/2 cup. Bake by package directions in a greased and floured 9x13 inch pan, 3 inches deep.

Meanwhile, heat together, but do not boil, milk, sugar and remaining teaspoon vanilla. When cake is done, stick the cake with a wooden pick to make holes. Pour the hot mixture over the hot cake, allowing milk to run down into the holes. Let cake cool completely. Spread thawed whipped topping over the top; sprinkle with reserved coconut.