1 pkg. regular size, 2 layer yellow cake mix with pudding
2 tsp. vanilla
2 pkg (6 oz. each) fresh frozen coconut, thawed
2 c. milk
1/2 c. sugar
1 carton (9 oz.) frozen whipped topping

Make up cake mix by package directions with the addition of 1 teaspoon vanilla and all but 1/2 cup of the coconut; reserve 1/2 cup.

Bake in a greased and floured 9 x 13 inch pan and 3 inches deep by package directions. Meanwhile heat together, but do not boil milk, sugar and remaining teaspoon vanilla. Stick the cake with a wooden pick to make holes. Pour the hot mixture over the hot cake. Allow milk to run down into the holes. Let cake cool completely. Spread thawed whipped topping over the top; sprinkle with reserved coconut.