1 pkg. white cake mix
1/2 c. coconut
1/2 c. sugar
1 1/2 c. milk

TOPPING:

2/3 lg. container Cool Whip
1 1/2 c. coconut (use food coloring on 1/2 c. of the coconut if desired)

In a 9 x 13 cake pan, prepare cake according to package directions. Allow to cool for 10 minutes. Meanwhile, bring milk, sugar, and coconut to a boil over medium high heat, stirring constantly. Reduce to medium heat and simmer for 2 minutes. Poke small holes in cake, 1 inch apart.

Spoon milk mixture over cake. Cool completely. Spread Cool Whip over cake. Using small spoon, make peaks. Sprinkle coconut on top, then refrigerate. The longer this cake is refrigerated, the better it gets.