1 box Duncan Hines white cake mix
1 c. milk
1 c. sugar
1 pkg. frozen coconut, thawed (6 or 8 oz.)
1 (12 oz.) container Cool Whip

Prepare and bake cake according to package directions using the whole egg recipe, in a 9 x 13 inch pan. When done, using a spoon handle, punch holes in cake. In saucepan over low heat, mix milk and sugar together and boil for 10 minutes. While mixture and cake are still warm, pour mixture over cake so that it seeps into holes. Cool completely. Spread Cool Whip over top of cake and then top with entire package of coconut. Store in refrigerator.