Instructions: 2 Cups coconut
3 1/2 cups Cool Whip

Prepare cake mix and bake in a 9x13-inch pan. Bake, then cool 15 minutes.

Poke holes in cake (using wooden spoon handle). Combine milk, sugar, and 1/2 coconut in pan. Bring to a boil; simmer 1 minute. Carefully spoon over cake, allowing mixture to soak through holes. Cool completely. Fold remaining 1/2 of coconut in with Cool Whip and spread over cake. Sprinkle with coconut. Chill overnight. Store in refrigerator.

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