Moist And Creamy Coconut Cake - cooking recipe

Ingredients

1 pkg. white cake mix (Pillsbury pudding cake mix)
1 1/2 c. milk (I use 1/2 coconut milk)
1/2 c. sugar
2 c. Baker's premium coconut (I prefer frozen)
3 1/2 c. Cool Whip

Preparation

Prepare cake as directed, making 2 layers.
Cook as directed on box.
While cake is cooling, boil milk, sugar and 1/2 cup coconut. Place one layer on plate, punch holes with a utility fork all over cake.
Spoon milk mixture over top.
While this cools, stir in remainder of coconut into Cool Whip.
Frost cooled layer, put on second layer and repeat.
After cake is covered and iced, place in airtight container and store in refrigerator overnight before serving.