Creamy Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix (pudding in mix)
1 1/2 c. milk
1/2 c. sugar
2 c. Baker's Angel Flake coconut
1 carton Cool Whip

Preparation

Prepare cake mix and bake as directed in 9 x 13-inch pan. Cool 15 minutes.
Make holes down through cake with fork.
Combine milk, sugar and 1/2 cup of coconut in saucepan; bring to a boil. Reduce heat and simmer 1 minute.
Spoon over warm cake allow mixture to soak down through holes in cake.
Cool completely. Fold 1/2 cup coconut into whipped topping and spread over cake. Sprinkle with remaining coconut and chill overnight.