1/2 c. butter
1 pkg. white cake mix
1/4 c. milk
1 1/3 c. flaked coconut
1 (12 1/4 oz.) jar caramel topping (1 c.)
1/4 c. flour

In large bowl, cut butter into cake mix until fine; carefully stir in milk. Mixture will be crumbly; do not over mix. Reserve 1 cup of mixture. Pat remaining mixture into ungreased 9 x 13 x 2 inch pan. Bake at 350 degrees for 15 minutes. Top with coconut. Combine caramel topping and flour; heat through. Drizzle over coconut. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 20 to 25 minutes longer. Cut into bars and remove from pan while warm.