Moist 'N Creamy Coconut Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. Baker's Angel Flake coconut
1 small container Cool Whip, thawed

Preparation

Prepare cake mix as directed on package, baking in a 9 x 13-inch pan. Cool 15 minutes. Poke holes in cake with a utility fork.
Meanwhile, combine milk, sugar and 1/2 cup of coconut in saucepan.
Bring to a boil; reduce heat and simmer 1 minute. Spoon evenly over warm cake.
Chill in refrigerator.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
Sprinkle with remaining coconut.
Chill overnight. Keep refrigerated.