1 white cake mix
1 ½ cups milk
½ cup sugar
2 cups shredded coconut
8 oz. Cool Whip
Bake cake in a 9×13 inch pan per instructions on box. Cool for 15 minutes. Poke holed into cake. Combine milk, sugar and ½ cup coconut in a sauce pan and bring to a boil, reduce heat, simmer about 1 minute. Spoon over warm cake. Cool. Fold ½ cup coconut into the Cool Whip and spread over cake. Sprinkle remaining coconut on top. Keep refrigerated.