1 1/2 c. milk
1 (2 layer size) pkg. yellow cake mix or pudding cake mix
1/2 c. sugar
2 c. Baker's angel flake coconut
3 1/2 c. or 1 (8 oz.) container Cool Whip, thawed

Prepare cake mix as directed on package, baking in 13 x 9 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 the coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in the refrigerator. The cake will be better if you make it 2-3 days before you need it. This way, the milk-sugar-coconut combination will have time to soak into the cake.