1 pkg. yellow cake mix with pudding
2 tsp. vanilla
2 (6 oz.) pkg. fresh frozen coconut, thawed
2 c. milk
1/2 c. sugar
1 (9 oz.) Cool Whip

Make cake by package directions with the addition of 1 teaspoon vanilla and all but 1/2 cup of the coconut. Reserve the other 1/2 cup. Bake in a greased and floured 9 x 13 x 3 inch pan by package directions.

Meantime heat together but do not boil: Milk, sugar and remaining teaspoon vanilla. Stick the cake with a wooden pick to make holes. Pour the hot mixture over the hot cake. Allow milk to run down into the holes. Let cake cool completely. Spread thawed whipped topping over the top. Sprinkle with reserved coconut.