1 box yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. coconut
1 (8 oz.) Cool Whip

Bake cake according to boxed directions in a 13 x 9 inch pan. Cool for 15 minutes. Punch holes in cake with the stick end of a wooden spoon. Combine milk, sugar, and 1/2 of the coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 2 minutes. Spoon over warm cake. Let liquid completely soak in cake, then cool in refrigerator. Fold 1/2 cup of coconut into Cool Whip and spread over cake. Sprinkle with remaining coconut and chill overnight. Coconut flavoring may be added to milk mixture for more flavor.