Sandra'S Super Moist Coconut Cake - cooking recipe

Ingredients

1 pkg. white cake mix
1/2 c. sugar
3 1/2 c. Cool Whip
1 1/2 c. milk
1 1/2 c. coconut

Preparation

Prepare cake mix as directed on package. Bake in 2 round 9-inch pans. Cool cake 15 minutes. Poke holes down through cake with a fork. In a saucepan, combine milk, sugar and 1/2 cup coconut. Bring to a boil.
Reduce heat and simmer 1 minute. Mixture will be runny. Carefully spoon over warm cake, allowing liquid to soak down through holes. Do them layer by layer. After you have finished the 1st layer, let it cool. Fold 1/2 cup coconut in Cool Whip and spread over 1st layer. Place 2nd layer on top of 1st and repeat with spooning the liquid, allowing it to soak down through holes. You do not have to use all of the liquid. Next, top with Cool Whip mixture. Sprinkle remaining coconut on cake. Chill. Store in refrigerator.