1 yellow cake mix (with or without pudding)
1 1/2 c. milk
1/2 c. sugar
2 c. coconut
3 1/2 c. or 8 oz. Cool Whip (thawed)

Bake cake as directed on box in 13x9 pan. Cool 15 minutes then poke holes in cake with utility fork. In saucepan combine milk, sugar, 1 cup coconut. Bring to boil and simmer 1 minute. Carefully spoon over warm cake. Let it soak down through holes. Cool completely.

Fold 1/2 cup coconut into Cool Whip and frost cake. Sprinkle with remaining coconut. Best if chilled overnight. Cake must be kept refrigerated!