Coconut Cake - cooking recipe

Ingredients

1 box white cake mix with pudding in the mix
1/2 c. milk
1 c. sugar
shredded coconut
1 - 8 oz. Cool Whip

Preparation

Make cake according to box directions in a 9 x 13 inch pan. While cake is cooking, put milk and sugar in a double boiler on low heat and cook until mixture is sticky.
Punch holes in cake and pour sugar mixture over cake.
Cool.
(I put in the freezer to cook for a few minutes.)
Sprinkle some coconut on top of cake. Top with Cool Whip and add more coconut on top.
Refrigerate.