1 pkg. yellow cake mix with pudding
1 1/2 c. milk
1/2 c. sugar
2 c. coconut
3 1/2 c. (8 oz.) Cool Whip
Whipped topping, thawed

Prepare cake mix as directed on package, baking in 13x9 inch pan. Cool 15 minutes. Then poke holes down through cake with fork. Ice with coconut icing: 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 down 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 refrigerator.