Moist Creamy Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. coconut
3 1/2 c. Cool Whip, thawed

Preparation

Bake cake in 9 x 13-inch pan.
Cool 15 minutes.
Then poke holes down through cake with utility fork.
Meanwhile, combine milk, sugar and 1/2 cup of coconut in saucepan.
Bring to boil. Reduce heat and simmer 1 minute.
Spoon over warm cake, allowing liquid to soak down through holes.
Cool completely.
Fold 1/2 cup of the coconut into whipped topping and spread over cake. Sprinkle with remaining coconut.
Chill overnight.
Store leftover cake in refrigerator.