Moist Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix with pudding
1 1/2 c. milk
2 c. coconut
1 (8 oz.) Cool Whip
1/2 c. sugar

Preparation

Prepare cake in 9 x 13-inch pan.
Bake and cool 15 minutes. Poke lots of holes in cake with utility fork.
Meanwhile combine milk, sugar and 1/2 cup coconut in pan; bring to boil and simmer 1 minute.
Carefully spoon over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
Sprinkle remaining coconut over Cool Whip.
Chill in refrigerator overnight.
Keep remaining cake in refrigerator.