1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant chocolate pie filling
1/2 cup white sugar
1/2 cup buttermilk
1/2 cup flaked coconut
1/2 cup semisweet chocolate chips
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the cake mix, pudding mix and whipped topping. Add the remaining 1 cup of sugar and buttermilk and mix until smooth. Fold in the coconut, chocolate chips and raisins. Drop by rounded spoonfuls onto the prepared cookie sheets.
Place cookies 1 inch apart onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks.