Ingredients
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1 pkg. (2 layer size) yellow cake mix or pudding included in cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. bakers coconut
3 1/2 c. or 1 container (8 oz.) cool whip, thawed
Preparation
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Prepare cake mix as directed, baking in 13 x 9 inch pan. Cool 15 minutes then poke holes in cake with utility fork. Meanwhile, combine milk, sugar and 1/2 c. coconut in saucepan. Bring to a boil and reduce heat, and simmer for one minute. Carefully spoon over warm cake, allowing liquid to seep down through holes. Cool completely. Fold 1/2 c. coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover in refrigerator.
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