Moist 'N Creamy Coconut Cake - cooking recipe

Ingredients

1 pkg. (2 layer size) yellow cake mix
1 1/2 c. milk
2 c. coconut
1 1/2 c. or 8 oz. Cool Whip
1/2 c. sugar

Preparation

Prepare cake mix as directed on package.
Bake in a 9 x 13-inch pan.
Cool for 15 minutes.
When cool, make holes through cake. Combine milk, sugar and 1/2 cup coconut in saucepan.
Bring to a boil.
Reduce heat and simmer for three minutes.
Carefully spoon over warm cake allowing liquid to soak down through holes.
Let cool.
Fold 1/2 cup coconut into Cool Whip and spread over the cake.
Sprinkle the rest of the coconut over the cake.
Chill overnight.
Store leftover cake in the refrigerator.