Coconut Cake

1 package butter/yellow cake mix

1 1/2 cup milk

1/2 cup granulated sugar

2 cups flaked coconut

8 ounce container whipped topping

Prepare the cake as directed in a 13 x 9 inch pan. Cool 15 minutes then poke holes in the cake with a fork. Meanwhile combine the milk, sugar and 1/2 cup of the coconut in a pan. Bring to a boil, reduce heat and simmer for 1 minute. Spoon this mixture over the warm cake. Cool. When cool fold 1/2 cup of the coconut into the whipped topping. Spread over the cake evenly. Sprinkle with the remaining coconut. Chill overnight or all day if made in the morning. Store any leftovers in the refrigerator.