Julie'S Coconut Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix (pudding in the mix)
3/4 c. milk
sugar (less than 1/2 c.)
2 c. coconut
1 (8 oz.) Cool Whip

Preparation

Prepare cake as directed on box.
Bake in 13 x 9-inch pan. Cool 15 minutes, then poke holes in cake with a utility fork. Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute.
Carefully spoon over warm cake allowing liquid to soak through holes.
Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
Sprinkle remaining coconut on top.
Chill overnight.
Keep refrigerated.