1 pkg. Duncan Hines white cake mix
1 1/2 c. hot milk
1/2 c. sugar
1 (8 oz.) pkg. Cool Whip
1 (6 oz.) pkgs. frozen coconut, thawed

Bake cake according to directions in 13x9 pan. Do not use the egg yolks. Allow cake to cool 20 minutes in pan. Dissolve sugar in hot milk. Make holes with a fork all over the cake. Pour cooled milk and sugar mixture over the cake. Chill in the refrigerator.

Ice with all the Cool Whip topping and sprinkle all of the coconut on top. Cake can be served an hour or so after it has been refrigerated. Cake is better when you refrigerate overnight.