1 pkg. (2 layer size) yellow cake mix or pudding included cake mix
1 1/2 c. milk
1/2 c. coconut
1 (8 oz.) Cool Whip

Prepare cake mix as directed on package. Baking in a 9 x 13 inch pan. Cool 15 minutes. Then poke holes down through cake with utility fork. Meanwhile combine milk, sugar and 1/2 of the coconut in saucepan.

Bring to a 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 of the coconut into Cool Whip and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store in the refrigerator.