1 (2 layer) pkg. yellow cake
1 1/2 c. milk
1/2 c. sugar
2 c. angel flake coconut
3 1/2 c. whipped topping

Bake cake as directed in 9x13 inch pan. Cool 15 minutes. Poke holes down through the cake with a utility fork.

Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan. Bring to a boil, simmer one minute. Spoon over the cake. Soak through cake, cool completely. Fold 1/2 cup coconut into whipped topping. Spread over the cake. Sprinkle with rest of coconut. Chill overnight. Store leftover in refrigerator.