Ready a large baking dish and drizzle some oil or PAM on the sides to coat it
while boiling the noodles on the stove. Stir noodles with wooden spoon to prevent burning. Let the noodles soak up some of the water from the pan but not too much. Let the pan stand 4-5 min is long enough then drain noodles with a wire strainer. Put noodles in a large mixing bowl and coat with butter. Let noodles cool down while you heat the oven at 350-F. Add the sugar, corn-maze, and grated cheese to the cool noodles. Stir as you slowly add in the coconut. Making sure the noodles are coated with the maze and cheese.
Pour the mixture into the oven-dish and top with crushed corn flakes. Dot the top with more margin or butter. Bake in the oven at 350-deg for 20-minutes using just the bottom burner. If you have no control over top burner then lightly cover with foil, but allow the steam to escape or the corn flakes will become soggy. Once the milk has evaporated the sides will pull in and the casserole is done. Serve piping hot or for lunches.