2 c. sugar
1 c. milk
1 box yellow cake mix (mixed according to box directions)
2 (6 oz.) frozen coconut
1 (9 or 12 oz.) Cool Whip

Mix cake and bake according to package directions using 9 x 12 inch oblong baking pan. Pierce cake randomly using fork or small dowel. Pour over cake hot syrup made from 2 cups sugar, 1 cup milk, or 6 ounces frozen coconut (heated until sugar dissolved).

Frost with 9 or 12 ounces Cool Whip. Sprinkle with 6 ounces frozen coconut. Refrigerate for 2 or 3 days before serving for better flavor.