1 (18 1/2 oz.) box Pillsbury Plus white cake mix
2 c. sugar
1 c. milk
12 oz. frozen coconut, divided
12 oz. Cool Whip

Prepare cake mix and bake according to instructions. Bake in a 9 x 13 inch pan. In saucepan, bring milk and sugar to a boil. When cake is done, immediately punch full of holes with a fork. Spoon half the milk and sugar mixture over hot cake. Stir 6 ounce coconut into remaining milk and sugar mixture and spread over cake. Cool completely in refrigerator. Spread Cool Whip over cooled cake and sprinkle with remaining coconut. Keep refrigerated. Best after 2 days in refrigerator.