1 box white cake mix
1 c. milk
1/3 c. sugar
2 c. coconut
1 (8 oz.) Cool Whip

In 9 x 13 inch pan, bake cake according to package directions. Cool 15 minutes. Poke holes in cake with fork about one inch apart. Mix milk, sugar and 1/2 cup of the coconut in saucepan. Bring to boil. Reduce heat and simmer one minute. Spoon this mixture evenly over warm cake. Fold another 1/2 cup of the coconut into Cool Whip and spread over cake. Sprinkle with remaining coconut and chill overnight.