1 pkg. yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. coconut
1 (8 oz.) container whipped topping

Prepare cake mix as directed on box. Bake in oblong pan. Cool 15 minutes. Then poke holes into cake with a utility fork. 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. Allow liquid to soak into holes. Cool completely. Fold 1/2 cup coconut into whipped topping and spread over cake. Sprinkle remaining coconut over top. Chill 4-6 hours or overnight. Note: Drained crushed pineapple can be added to whipped topping mixture.