1 (2 layer) pkg. yellow cake mix or pudding in mix
1 1/2 c. milk
1/2 c. sugar
2 c. coconut
3 1/2 c. or 1 (8 oz.) container Cool Whip, thawed

Prepare cake mix as directed, baking in a 9x13 inch pan. Cool 15 minutes, then poke holes down through cake with utility fork.

Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan, bring to a boil and reduce heat, and simmer 1 minute.

Carefully spoon over warm cake allowing 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 in refrigerator.