Fresh Coconut Cake - cooking recipe

Ingredients

1 box white Betty Crocker cake mix
1 tsp. coconut flavoring
6 oz. pkg. frozen coconut
2/3 c. canned evaporated milk
1/2 c. confectioners sugar
9 oz. tub Cool Whip
6 oz. bag frozen coconut

Preparation

Prepare mix as directed on back of box (can use 2 whole eggs instead of 3 whites if you want to).
Add coconut flavoring and frozen coconut.
Bake at 350\u00b0 for 30 minutes.
Punch holes all over top of cake with toothpick or small straw while still warm. Heat the following mixture and pour over hot cake: evaporated milk, confectioners sugar and enough water to make mixture equal 2 cups.
Ice cooled cake with Cool Whip.
Sprinkle with frozen coconut and store in refrigerator.
Real good and moist.