1 pkg. (2 layer size) yellow or white or pudding included cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. coconut
3 1/2 c. Cool Whip

Prepare cake mix as directed on package baking in 13x9 inch pan. Cool 15 minutes. Poke holes down through cake with fork.

Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake allowing liquid to soak through holes. Cool completely. Fold 1/2 cup coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in the refrigerator.