1 pkg. yellow cake mix or yellow cake mix with pudding in the mix
1/2 c. sugar
1 1/2 c. milk
1 (8 oz.) tub Cool Whip whipped topping, thawed
2 c. Baker's Angel Flake coconut, divided
pineapple chunks, orange slices, orange peel, fresh mint leaves (for garnish)

Prepare and bake cake as directed on package for 13 x 9-inch baking pan. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.

Mix milk, sugar and 1/2 cup of the coconut in medium saucepan. Bring to boil. Reduce heat to low; simmer 1 minute. Spoon over warm cake, spreading coconut evenly over top. Cool completely.

Stir 1/2 cup of the coconut into whipped topping. Spread over cake. Sprinkle with remaining 1 cup coconut. Refrigerate 6 hours or overnight. Garnish with pineapple chunks, orange slices, orange peel and fresh mint leaves. Store leftover cake in refrigerator.