1 pkg. yellow pudding mix
1 1/2 c. milk
1/2 c. sugar
2 c. Bakers Angel Flake coconut
3 1/2 c. or 1 container Cool Whip topping, thawed

Prepare cake mix as directed on package, baking in 13x9 inch pan. Cool 15 minutes, then poke holes down through cake with utility fork. Meanwhile, combine milk, sugar and 1/2 cup of the 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 of coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator. The longer it sets, the better it tastes.