Moist 'N Creamy Coconut Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. Bakers angel flake coconut
3 1/2 c. (8 oz) Cool Whip, thawed

Preparation

Prepare cake mix as directed.
Bake in 13 x 9 x 2 inch pan. Cool 15 minutes.
Poke holes through cake with fork.
Combine milk, sugar and 1/2 c. coconut in saucepan.
Bring to boil, reduce heat and simmer one minute.
Spoon carefully over cake, allowing to soak through holes.
Cool completely.
Fold Fold 1/2 cup coconut into Cool Whip.
Spread over cake.
Sprinkle with remaining coconut.
Cool.
Keep in refrigerator.