1 (2 layer size) pkg. yellow cake mix with pudding
1 1/2 c. milk
1/2 c. sugar
2 c. Bakers Angels Flake coconut
3 1/2 c. or 1 (8 oz.) container Cool Whip, thawed

Prepare cake mix as directed on package; bake in 13 x 9 inch pan. Cool 15 minutes. Then poke holes through cake with utility fork.

Meanwhile, combine milk, sugar, and 1/2 cup coconut in saucepan. Bring to a boil 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 in refrigerator.