Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines butter cake mix
1 c. sugar
1 (12 oz.) pkg. flaked coconut
1 1/2 c. milk
1 (12 oz.) container Cool Whip

Preparation

Mix cake and bake by directions on box in three 8-inch cake pans.
While hot, punch cake with fork; do not punch to bottom of pan.
Mix milk and sugar to dissolve just to boiling point.
Pour mixture on cake top.
Cool thoroughly.
Mix coconut and Cool Whip; frost cake.
Save enough coconut for top.
Wrap cake in plastic wrap or foil.
Refrigerate overnight or freeze.