1 pkg. white or yellow cake mix with pudding in mix
1 c. milk
2 c. coconut
1/3 c. sugar
8 oz. whipped topping

Mix and bake mix according to directions. Let cool 15 minutes. Poke holes with meat fork 1/2 to 1 inch apart.

In meantime, mix 1 cup milk, 1/2 cup coconut, and 1/3 cup sugar in small pan. Bring to boil. Simmer 60 seconds. Carefully spoon over warm cake allowing liquid to soak down through holes. Cool completely.

Fold 1/2 cup coconut into 8 oz. Cool Whip whipped topping. Spread on cake. Sprinkle with 1 cup coconut. Chill overnight. Store leftover cake in refrigerator.