1 pkg. yellow cake mix
1 1/2 c. milk
5/8 c. sugar
2 c. Baker's angel flake coconut
3 1/2 c. or 1 (8 oz.) container Cool Whip

Prepare cake mix as directed on package, baking in 9x13 inch pan. Cool 15 minutes. Then poke holes through cake with meat fork.

In the meantime, combine milk, sugar, and 1/2 cup coconut in saucepan. Bring to boil. Reduce heat, and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely.

Fold 1/2 cup coconut into Cool Whip, and spread over cake. Sprinkle with remaining coconut. Chill 4 hours or overnight.