Moist And Creamy Coconut Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. flaked coconut
8 oz. Cool Whip, thawed

Preparation

Prepare cake mix as directed on package.
Bake in 13 x 9-inch pan.
Cool cake for 15 minutes.
Poke holes in cake with large fork.
Combine sugar, milk and 1/2 of coconut (while cake is cooling) in saucepan.
Bring to a boil, reduce heat and simmer 1 minute.
Spoon evenly over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip.
Spread over cake.
Sprinkle with remaining coconut.
Chill overnight.
Store in refrigerator.