1 pkg. yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. Baker's Angel Flake coconut
3 1/2 c. or 1 (8 oz.) container Cool Whip

Prepare cake as directed on package, baking in 13 x 9-inch pan. Cool 15 minutes, then poke holes down through cake with utility fork.

Meanwhile, combine milk, sugar and 1/2 cup of 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 coconut into Cool Whip and spread on cake. Sprinkle with remaining coconut. Chill overnight. Store in refrigerator.