Moist 'N Creamy Coconut Cake - cooking recipe

Ingredients

1 pkg. yellow or pudding cake mix
1 1/2 c. milk
1/2 c. sugar
1 to 2 c. Baker's Angel Flake coconut (amount according to your taste and love for coconut)
3 1/2 c. Cool Whip, thawed (8 oz.)

Preparation

Prepare cake mix as directed on package.
Bake in a 13 x 9-inch pan.
Cool 15 minutes.
Poke holes all over top of cake with fork. Combine milk, sugar and half of coconut in saucepan.
Bring to boil, reduce heat and simmer 1 minute.
Carefully spoon over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
According to your taste and love for coconut, you may sprinkle with more.
Chill overnight.
If you have any leftover cake, store in refrigerator.