1 pkg. (layer size) yellow cake mix or pudding cake mix
1 c. coconut
1 1/2 c. milk
1/2 c. sugar
1 (8 oz.) container Cool Whip topping, thawed

Prepare cake mix as directed on package. Bake in 13"x9" pan. Cool 15 minutes then poke holes with utility fork.

Meanwhile, combine milk, sugar and 1/2 cup of the coconut in saucepan. Bring to a boil. Reduce heat and simmer 1 minute. Carefully spoon over warm cake allowing liquid to soak down through the holes. Cool completely.

Fold 1/2 cup of coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. (I don't measure coconut for the top, I just put a lot on.) Put oven at 325 to 350 degrees. This cake cooks pretty fast, about 20 minutes. Enjoy it as I know everyone who tastes it likes it.