Coconut Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix or pudding in mix
1 1/2 c. milk
1/2 c. sugar
2 c. Baker's Angel Flake coconut
1 (8 oz.) container Cool Whip

Preparation

Prepare cake mix as directed on package. Use 13 x 9-inch pan. Cool 15 minutes. Poke holes through cake with fork. Combine milk, flour, sugar and 1/2 cup of the coconut in saucepan. Bring to boil. Reduce heat and simmer 1 minute. Carefully spoon over warm cake. Allow liquid to soak down through holes. Cool completely. Fold 1/2 cup of coconut into topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Keep refrigerated.