1 pkg. white pudding - included cake mix
1 c. milk
1/2 c. sugar
2 c. Baker's Angle Flake coconut
3 1/2 c. (8 oz.) whipped topping

Prepare cake mix as directed, baking in 13 x 9 inch pan. Cool 15 minutes. Poke holes down through cake with utility fork. Combine milk, sugar and 1/2 cup of the coconut in pan. Bring to 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 the coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator.