Coconut Cake - cooking recipe

Ingredients

1 package yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. coconut, divided
8 oz. Cool Whip

Preparation

Prepare cake mix as directed and bake in 13X9 pan.
Let cool 15 minutes, then poke holes throughout cake.
In saucepan, combine milk, sugar and 1/2 c. coconut.
Bring to a boil, reduce heat and simmer 1 minute.
Spoon over warm cake allowing liquid to soak through holes.
Cool completely.
Fold 1/2 c. coconut into the Cool Whip and spread over cake.
Sprinkle remaining coconut over cake.
Chill and keep refrigerated.