1 pkg. deluxe white cake mix
1 (6 oz.) pkg. fresh frozen coconut
1 c. milk
1 c. sugar
1 (12 oz.) carton non-dairy whipped topping

Prepare cake mix as directed on package for sheet cake recipe. While cake is baking, combine half of the coconut with the milk and sugar; set aside. Remove cake from oven and pour coconut mixture evenly over cake. Cover with foil and refrigerate 3 to 4 hours or overnight. Spread whipped topping over cake. Sprinkle with remaining coconut. Store in refrigerator.

Serves 12 to 15.