Moist and Creamy Coconut Cake

By brenda-2

Ingredients

• 1 yellow cake mix, prepared as directed
• 1 1/2 cups milk
• 1/2 cup sugar
• 2 cups coconut
• 1 8 oz containter Cool Whip, thawed

Preparation

Step 1

Prepare cake mix as directed; bake in 13x9" pan.
Cool 15 minutes. Poke holes thru cake with utility fork.

While cake cools, combine sugar, milk and 1/2 cup of coconut in saucepan. Bring to a boil, reduce heat and simmer one minute. Carefully spoon liquid over warm cake still in pan. Allow liquid to soak down thru holes. Cool completely.

Fold 1/2 cup coconut into thawed Cool Whip. Spread evenly on cake. Sprinkle remaining one cup coconut over topping. Chill overnight. Store leftovers in fridge.