1 box yellow cake mix
2 c. milk (half and half)
2 pkgs. frozen coconut
1 c. sugar
1 lg. carton Cool Whip

Bake cake in 13"x9" pan according to package directions. About 10 minutes before cake is done, mix 1 package of the coconut, the milk and sugar and bring to a boil. Remove baked cake from the oven and let it cool about 10 minutes. Punch holes in top of the cake with a fork and pour mixture over it. Let cake stand at room temperature for an additional 30 minutes, then refrigerate for 2 hours.

To ice cake, mix the whipped topping with the remaining package coconut. Cover cake with frosting and return to refrigerator.