1 box pudding-in-the-mix yellow cake mix, batter prepared using ingredients as called for on package
1 1/2 cups milk
1 (7-ounce) bag coconut, divided
1/2 cup sugar
1 (12-ounce) container non-dairy whipped topping
Bake cake in a 9- x 13-inch pan according to package directions. While cake bakes, combine milk, 1/2 cup of the coconut and the sugar in a saucepan; bring to a boil and simmer, stirring, 3-4 minutes. Remove cake from oven and punch holes in cake a large-tined fork. Pour coconut mixture over cake. Let cool. Spread whipped topping over cake. Sprinkle top with remaining coconut. Refrigerate. Best if made a day ahead.