1 (2 layer size) pkg. 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.) container Cool Whip topping, thawed

Prepare cake mix as directed on package. Cook and cool 15 minutes, then poke holes with fork through cake. 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 of coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight, Store leftover cake in refrigerator.